Cinnamon Creme Coffee Cake

Corner Bakery Copycat Recipe

Serves 16

Topping and Filling:
1/2 cup sugar
2/3 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 2/3 cups flour
2 sticks salted butter, melted

3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temp, cut into pieces
1/2 cup vegetable shortening
1 1/2 cup sugar
5 eggs
1 1/2 teaspoon almond extract
2 cups sour cream

Preheat oven to 350 degrees. Grease and flour 10 inch/12 cup tube pan very well. (Do not use a smaller pan or a bundt pan.)  Combine first five topping ingredients in a large bowl, add melted butter and combine with a wooden spoon. You want big chunks of the topping and filling, so don't over mix.

For Cake: Combine flour, baking powder, baking soda and salt in a medium size bowl, set aside.  In a large bowl cream butter, shortening, and sugar until very light. Beat in the eggs one at a time. Mix in almond extract. Add the dry cake ingredients alternating with the sour cream. The batter will be very thick.  Spoon half of the cake batter into the prepared pan. Sprinkle half of the topping mixture over the batter, then the remaining cake batter, then remaining topping. Press the final topping layer into the cake layer very gently, just to make sure it "sticks".

Bake in the center of the oven for 50 minutes to 1 hour and 15 minutes. Cake is done when it starts to pull away from the sides and a toothpick inserted in center comes out clean.  Cool in pan for 30 minutes. Loosen sides of cake with knife and invert onto a wire rack and then invert again on to serving platter. Sprinkle with powdered sugar to finish.

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