Wednesday WOW Recipes: Cinnamon Coffee To-Die-For Cake

Hannah has taken her love for baking to a whole new level. She’s made us (her family) her personal taste-testing lab rats and we are eager little rodents. She’s been baking up a storm in her Home Ec homeschool class and my pants are getting tighter by the day. She changes each recipe to make sure they are gluten-free, but the taste never changes … always delicious. For Sunday brunch, she made a (from scratch) Cinnamon Coffee Cake and it was to die for!


for the cake:

3 c all-purpose flour, sifted (you can use gluten/wheat free)
1/4 tsp salt
1 c granulated sugar
4 tsp baking powder
1 and 1/2 c milk
2 large eggs
2 tsp vanilla extract
1/2 c (1 stick) unsalted butter, melted

for the cinnamon filling:

1 c (2 sticks) unsalted butter, softened to room temperature
1 c packed light brown sugar
2 Tbsp all-purpose flour (you can use gluten/wheat free)
1 Tbsp ground cinnamon

for the glaze:

2 c powdered sugar, sifted
5 Tbsp milk
1 tsp vanilla extract


to make the cake:

Grease a 9″x13″ cake pan (or line it with parchment paper or aluminum foil and grease the sides and bottom). Set aside.
Preheat the oven to 350 degrees F.
In a large mixing bowl, whisk together flour, salt, sugar and baking powder.
Add milk, eggs and vanilla and whisk until smooth.
Slowly add the melted butter and whisk until everything is smooth.
Spread the batter in the prepared pan. Set aside.

to make the filling:

In a medium mixing bowl, beat butter with electric mixer until creamy.
Add sugar, flour and cinnamon and beat until fluffy, about 2 minutes. (It will look crumbly at first but keep beating, it will come together.) Spread the filling over the cake batter, leaving at least 1 inch of space from the edge of the pan. Swirl gently with a off-set icing spatula or a rubber spatula.
Bake the cake for 28 to 32 minutes or until the toothpick inserted in the cake part comes out clean.
Cool the cake for 15 minutes. Pour the glaze over the cake and spread evenly.

to make the glaze:

Sift the powdered sugar over a medium mixing bowl.
Add vanilla and milk and whisk together until smooth and drizzling consistency. Spread over still warm cake.
Keeps covered in room temperature for up to 3 days.

If you have a recipe or delicious dish you want to share, please email me.

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