Friday Feast | Cinnamon Spice and Everything Delicious
Welcome to Friday Feast in the tavern and the last Friday in August! Are you ready for September? You can bet your orange pumpkins I’m eager for a new month. The weeks sure did whiz by in a flash. As I’ve confessed in previous posts, the baking in the Morgan castle has been almost non-existent this summer. Considering the massive heat we’ve experienced, I had no desire to turn on an oven. However, August brought some slight relief, and I took advantage of the cool mornings for baking.
One of our favorite spices (especially my knight’s) is cinnamon. On those colder mornings, you can find me adding a cinnamon stick to keep as a “stir-stick” in my coffee. And usually in baked items, I’ll a little bit more cinnamon. With this particular coffee cake, I’ve added additional cinnamon in the cake and topping. Feel free to adjust accordingly to your tastes.
During the autumn and winter months, this coffee cake is one I’ve made for a dessert and served with a wee dram. Aye, I’m dreaming of my favorite time of the year, so don’t judge me.
Anyone out there who is relishing the new month and season? Is cinnamon a favorite and stocked in your pantry? Do share!
Sláinte mhath!
Cinnamon Coffee Cake
Ingredients ~
1 ¾ cup all-purpose flour
1 cup granulated sugar
¼ teaspoon kosher salt
2 teaspoons baking powder
½ teaspoon cinnamon
¼ cup unsalted butter cubed
1 large egg beaten
¾ cup whole milk
1 teaspoon vanilla extract
Topping ~
1 cup light brown sugar
1 cup All-Purpose Flour
2 tablespoon cinnamon
¼ cup chopped pecans
6 tablespoons salted butter, melted
Directions ~
1. Make the topping by whisking together the sugar, flour, cinnamon, and pecans. Add the melted butter, stirring until well combined. Set the topping aside.
2. Preheat the oven to 375°F and grease an 8x8" square baking pan with cooking spray and set aside.
3. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
4. Use a pastry cutter to cut the butter (or your fingers) into the flour mixture until a coarse crumb forms.
5. Add in the egg, milk, and vanilla and mix with a rubber spatula just until combined. The batter will be lumpy. Pour the batter into the prepared baking pan.
6. Bake for 25 to 30 minutes, then allow the cake to cool in the pan for 15 minutes.
