Nut-Free Cinnamon Coffee Cake
Indulge in the warm, cozy flavors of this Nut-Free Cinnamon Coffee Cake, a delightful twist on the classic coffee cake that’s perfect for any occasion! Baked to golden perfection, this soft and tender cake features a rich vanilla batter layered with a luscious cinnamon-sugar swirl. A simple yet irresistible glaze made with confectioners' sugar adds just the right touch of sweetness. Designed to be allergen-friendly, this nut-free recipe is ideal for family gatherings, brunch spreads, or as a comforting dessert. With a quick 20-minute prep time and simple ingredients you likely already have in your pantry, this recipe is as easy as it is delicious. Serve it alongside your favorite cup of coffee or tea for the ultimate treat!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.75 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 teaspoons ground cinnamon
- 0.5 cup brown sugar, packed
- 0.5 cup confectioners' sugar
- 2 tablespoons milk (for glaze)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x9 inch baking pan.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.
Spread half of the batter into the prepared baking pan.
In a small bowl, mix together the brown sugar and ground cinnamon.
Sprinkle the cinnamon-sugar mixture evenly over the batter in the pan.
Carefully spread the remaining batter over the cinnamon-sugar layer.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze by mixing confectioners' sugar and milk in a small bowl until smooth and of drizzling consistency.
Once the cake is done, allow it to cool in the pan for about 10 minutes.
Drizzle the prepared glaze over the slightly warm cake.
Let the cake cool completely before cutting into squares and serving.
Nutrition Facts
Calories |
2957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 2795 mg | 122% | |
| Total Carbohydrate | 565.9 g | 206% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 371.3 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 503 mg | 39% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 903 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
