Best 5 Cinnamon Sunflower Seed Coffee Cake Recipes

CINNAMON CRUMB COFFEE CAKE

Steps:

• Preheat the oven to 350F.
• In the bowl of a mixer, cream together the butter and sugar, scraping down the sides occasionally. Add the vanilla and egg, mix in.
• In a separate bowl, mix together the flour, baking powder and salt. Add one half of it to the mixer, and when mostly combined, add the milk. Once the milk is mostly incorporated, add the rest of the flour.
• To make filling: in a small bowl, pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.
• To make topping: add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form (You can cut in with forks or a pastry cutter, but I am not patient enough for that!).
• Grease a 9x9 baking pan. Pour in ½ of cake batter, and spread to all four corners. Sprinkle the filling over top, then pour in remaining cake batter, and spread carefully across the top, disturbing the filling layer as little as possible (an offset spatula works well for this).
• Sprinkle the topping over the top and press lightly so it adheres.
• Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean. Cool to warm on wire rack before serving.

CINNAMON COFFEE CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

ROASTED FRUIT CINNAMON COFFEE CAKE

Steps:

• For the fruit: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch square baking pan and another pan large enough for the fruit with cooking spray.
• Add the cinnamon sticks to the pan and nestle in the fruit, cut side up. In a small bowl, stir together the butter, syrup, orange zest and juice and vanilla extract and pour over the fruit.
• For the streusel: Mix together the brown sugar, flour, cinnamon, cocoa powder, salt and pecan pieces, if using, in a small bowl. Pour over the melted butter and rub the mixture together with your fingers until crumbly and well combined.
• For the cake: Use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugars together until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and yogurt.
• Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the dry ingredients to the wet and stir just to combine.
• Spread a little less than half of the cake batter into the 9-inch pan. Scatter with half of the streusel mixture then carefully cover with the remaining cake batter. Sprinkle with the remaining streusel.
• Bake the cake and the fruit for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean and the fruit is cooked down and soft. Set aside to cool slightly or all the way to room temperature
• To serve, cut the cake into squares and serve topped with the roasted fruit.

CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour a 9x5 inch baking pan.
• In a large bowl, combine brown sugar, white sugar and flour. Stir in melted butter until mixture resembles coarse crumbs. Add vanilla extract. Mix in baking soda, baking powder, cinnamon and ginger. Reserve 1/4 cup this mixture to be used as topping.
• In a separate bowl, beat together egg and buttermilk; stir slowly into flour mixture. Pour batter into prepared pan. Sprinkle batter with reserved topping.
• Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the cake comes out clean. Sprinkle with powdered sugar and serve.

OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
• Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
• Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
• Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
• Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
• Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.