Cinnamon Crunch Coffee Cake

Cinnamon Crunch Coffee Cake

Cinnamon Crunch Coffee Cake

I came across this recipe in my big box and realized that I hadn’t made it in alot of years. 

My mother made it often and I remember making it when the kids were at home. It’s really moist a cinnamony.

I always make double the crumb mixture because I like it that way.  

Cinnamon Crunch Coffee Cake
Recipe Type: Cake
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 8
I found that having the butter cold when you cut it into the crumb mixture works best.
Ingredients
  • 2 cups flour
  • 3/4 cups sugar
  • 3 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/3 cup shortening
  • 1 cup milk
  • 2 eggs
  • Crumb Mixture:
  • 2/3 cup packed brown sugar
  • 2 Tbsp. flour
  • 2 Tbsp. butter, softened
  • 1 cup chopped pecans
Instructions
  1. In a large bowl, combine all ingredients except crumb mixture. Beat for 3 minutes at medium speed. Pour half the batter into greased and floured 9-inch square pan. Sprinkle two-thirds of the crumb mixture over the batter. Cover with remaining batter and top with the remaining crumb mixture. Bake at 350 degrees F. for 30 to 40 minutes or until a toothpick inserted in center comes out clean. Serve warm.
  2. Crumb Mixture: In a small bowl combine brown sugar and flour. Cut in butter until mixture is crumbly; stir in pecans.

 


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4 thoughts on “Cinnamon Crunch Coffee Cake”

  • Hi Marsha, nice to meet you, thank you for finding Oh My Heartsie Girls WW last week. Your recipe is great with the layered crumb mixture. I love a crunchy crumb topping. Be sure to stop by this week to share again, your post is being featured…Congratulations!! It will be Pinned and shared on Instagram and Twitter.

    I am now following you on Twitter, Facebook, Pinterest and Instagram, hope you will follow me as well.

    Have a wonderful day!!
    Karren

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