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Why Make This Recipe
Cinnamon Nutmeg Coffee Cake is a delightful blend of warm, comforting spices and a moist, tender crumb. This cake is perfect for breakfast, brunch, or any time you crave a sweet treat with your coffee or tea. The combination of cinnamon and nutmeg gives it a cozy, inviting flavor that makes every bite feel special. Plus, it’s easy to make, so you don’t need to be a baking expert to whip this up.
How to Make Cinnamon Nutmeg Coffee Cake
Ingredients:
- 1 1⁄2 cups all-purpose flour
- 1 tsp baking powder
- 1⁄2 tsp baking soda
- 1⁄2 tsp ground cinnamon
- 1⁄4 tsp ground nutmeg
- 1⁄4 tsp salt
- 1⁄2 cup unsalted butter, softened
- 3⁄4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1⁄2 cup sour cream or plain yogurt
- 1⁄3 cup brown sugar (for topping)
- 1⁄4 cup all-purpose flour (for topping)
- 1 tsp ground cinnamon (for topping)
- 1⁄4 tsp nutmeg (for topping)
- 2 tbsp cold unsalted butter (for topping)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, cream together the butter and brown sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, mix the crumb topping ingredients together until crumbly.
- Pour half of the batter into the prepared cake pan, sprinkle with half of the crumb topping. Add the remaining batter and top with the rest of the crumb topping.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before serving.
How to Serve Cinnamon Nutmeg Coffee Cake
Cinnamon Nutmeg Coffee Cake is best enjoyed warm, straight from the oven. Serve it with a cup of coffee or tea for a delightful breakfast or snack. You can also dust it lightly with powdered sugar for an extra touch of sweetness.
How to Store Cinnamon Nutmeg Coffee Cake
Once the cake has cooled, you can store it in an airtight container at room temperature for up to three days. If you want to keep it longer, consider refrigerating it, where it can last for about a week. You can also freeze it by wrapping it tightly in plastic wrap and then aluminum foil. It should be fine for up to three months in the freezer.
Tips to Make Cinnamon Nutmeg Coffee Cake
- Make sure your butter is softened to room temperature for easy mixing.
- Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
- You can add nuts to the crumb topping for a nice crunch.
- Adjust the spices to your liking; if you love cinnamon, feel free to add more!
Variation
For a chocolatey twist, you can add chocolate chips to the batter. You can also substitute the sour cream with applesauce for a lighter version.
FAQs
Can I use different spices?
Yes, you can experiment with other spices like ginger or cloves to create your unique flavor profile.
Is this cake good for freezing?
Absolutely! Just make sure to wrap it well to prevent freezer burn.
Can I make this cake ahead of time?
Yes, the cake can be baked a day ahead. Just store it in an airtight container and reheat slightly before serving.
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Cinnamon Nutmeg Coffee Cake
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp salt
- 0.5 cup unsalted butter, softened
- 0.75 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup sour cream or plain yogurt
Topping Ingredients
- 0.33 cup brown sugar for topping
- 0.25 cup all-purpose flour for topping
- 1 tsp ground cinnamon for topping
- 0.25 tsp nutmeg for topping
- 2 tbsp cold unsalted butter for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, cream together the butter and brown sugar until fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, mix the crumb topping ingredients together until crumbly.
Baking
- Pour half of the batter into the prepared cake pan, sprinkle with half of the crumb topping.
- Add the remaining batter and top with the rest of the crumb topping.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before serving.