This delicious Brown Sugar Cinnamon Coffeecake is soft and dense, with sweet cinnamon and brown sugar swirls and topped with vanilla icing. A slice with your favorite drink makes it perfect any day of the week and a great addition to your next brunch!
Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Brown Sugar Cinnamon Coffeecake
Yield 8-10 servings
For the cake:
- 1/2 c butter, softened
- 1/2 c granulated sugar
- 1/2 c brown sugar
- 2 eggs, extra large
- 1 tsp LorAnn Buttery Sweet Dough Bakery Emulsion
- 1 1/2 c all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp salt
For the filling:
- 3/4 c brown sugar
- 1 tsp cinnamon
- 1/2 tsp LorAnn Cinnamon Spice Bakery Emulsion
- 2 tsp milk
For the icing:
- 1 c powdered sugar
- 3 Tbs milk
- 1 Tbs milk
- 1/2 tsp LorAnn Buttery Sweet Dough Bakery Emulsion
- Preheat your oven to 350º F and prepare a 1/4 sheet rimmed baking pan with cooking spray, set aside.
- In a large mixing bowl or using a stand mixer cream together the butter and sugars.
- Next add the eggs one at a time, scraping down the sides of the bowl as needed, add the Buttery Sweet Dough Bakery Emulsion.
- In a separate bowl whisk together the flour, baking powder and salt.
- Add the flour mixture to the butter and stir until combined.
- In a small mixing bowl prepare the filling by combining the brown sugar, cinnamon, Cinnamon Spice Bakery Emulsion and milk.
- Spread 2/3 of the cake batter over the bottom of the prepared pan and top with the cinnamon sugar filling.
- Spoon the remaining cake batter over the cinnamon filling layer in dollops, I did 4 rows of 4.
- Bake the cake for 28-30 minutes, until golden on top, remove from the oven and let cool 10-15 minutes.
- In a small bowl mix together the powdered sugar, milk and Buttery Sweet Dough Bakery Emulsion.
- Pour the icing mixture over the cooled cake, slice and serve.
- Store remaining cake in an airtight container in the refrigerator for up to 5 days.
Now don’t forget the information on the awesome giveaway:
Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.
Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.
Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.
Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.
Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.
Prize #5 Michigan Asparagus is giving one winner $100 cash gift card.Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.
Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?
Prize #7Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family”.
Make sure to take a look at what all of the #BrunchWeek Bloggers are creating today!
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife
Hazelnut Milk Punch from Culinary Adventures with Camilla
Irish Coffee from My Catholic Kitchen
Strawberry Frosé from Love and Confections
Everything Bagel Dip from Rants From My Crazy Kitchen
Asparagus and Spinach Frittata from Eat Move Make
Cauliflower Waffles from Caroline’s Cooking
Cheesy Hashbrown Casserole from Karen’s Kitchen Stories
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table
Farmers Casserole from A Day in the Life on the Farm
Ham & Artichoke Strata from The Chef Next Door
Bacon and Cheese Twists from Big Bear’s Wife
Caramel Apple Dutch Baby from The Bitter Side of Sweet
Carrot Cake Muffins from A Kitchen Hoor’s Adventures
Coconut Cream Pie Donuts from 4 Sons ‘R’ Us
Coconut Raspberry Skillet Pancake from Books n’ Cooks
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman
Nutella Cinnamon Rolls from Pass the Sushi
Snickerdoodle Pancakes from Mildly Meandering
Toasted Coconut Granola from Cooking With Carlee
Antipasto Pizza from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D’s Books and Cooks
Corned Beef Hash Benedict from Sweet Beginnings
Mini Breakfast Pot Pies from Forking Up
I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites
Pickled Asparagus from Shockingly Delicious
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee