So my birthday is on Saturday. Usually I don’t get too excited about my own birthday but this year I feel like celebrating all. month. long. Not sure why, I’m just turning 27. Nothing too monumental, but I keep making excuses to Marc for every indulgent thing I do, saying “it’s my birthday month! I do what I want!” Okay, maybe I haven’t been that much of a brat about my birthday the entire month, but I certainly am celebrating my birthday week. I started promptly on Sunday morning, by making this beauty of a coffee cake. What better way to kick off birthday week than breakfast cake?
I originally had the craving for cinnamon rolls, but definitely not the patience, so I wanted a way to make myself think that I was eating a cinnamon roll, without having to make them. This coffee cake does just that. The cake is soft, sweet, and cinnamon flavored, topped with a brown sugar and butter mixture, which mimics the filling of a cinnamon roll. The entire thing is generously glazed with a cream cheese frosting. I may never make real cinnamon rolls again.
The recipe was inspired from one of my favorite blogs Averie Cooks, who makes deeeeelicious looking desserts and meals and takes beautiful pictures too. I adapted her recipe by using yogurt instead of sour cream, and a little less of the topping to lighten up on the butter and sugar. This obviously makes me feel better for the gigantic piece I ate, followed by a million itty-bitty slivers that don’t count.
Needless to say, this coffee cake was pretty amazing. And when I say amazing, I mean it’s all gone. As in, Marc and I ate the whole thing in 2 days. Whatever, it’s my birthday week. I do what I want.
Like this post? Then you’ll love these, too:
Quick and Easy Cinnamon Rolls
Apple Coffee Cake with Streusel Topping
Sour Cream Coffee Cake
cinnamon roll coffee cakePrint Rate
for the cake:
- 1/4 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 3/4 cup plain yogurt
- 2 large eggs
- 2 tablespoons canola or vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons cinnamon
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
for the topping:
- 1/4 cup unsalted butter melted and cooled slightly
- 3/4 cup brown sugar
- 2 tsp cinnamon
for the glaze:
- 2 tbsp cream cheese
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
to make the cake:
- Preheat oven to 350 degrees F.
- Prepare a 9-inch springform pan by lightly spraying well with cooking spray or grease and flour the pan. A 9 inch square baking dish would work too, as long as it is at least 3 inches in height. Set aside.
- In a large bowl with stand mixer, cream together butter and sugar until light and creamy, about 3 minutes.
- Add yogurt, eggs, oil, vanilla and cinnamon, and mix to combine.
- Add flour, baking soda, and salt and mix until smooth.
- Spread into prepared baking dish. Set aside.
to make the topping:
- Combine butter, sugar, and cinnamon until well combined.
- Spread over cake batter, like you would if you were frosting a cake.
- Then swirl topping into the batter with a butter knife.
- Bake in preheated oven for 45-50 minutes, until topping is set and toothpick comes out of center clean.
- Let cool for 25 minutes.
to make the glaze:
- In a medium bowl, combine cream cheese, milk, vanilla, and powdered sugar. Beat with hand mixer until smooth.
- Drizzle over cooled coffee cake.
- Serve and enjoy!