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Cinnamon Nutmeg Coffee Cake

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Cinnamon Nutmeg Coffee Cake is a delicious, spiced treat perfect for breakfast or as a snack. The warm flavors of cinnamon and nutmeg blend beautifully in the tender, moist cake, while the buttery crumble topping adds a satisfying crunch. Easy to make and perfect for sharing, this cake is sure to become a go-to recipe for cozy mornings and gatherings.

Ingredients

For the Crumble Topping:

  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon fine sea salt
  • ½ cup unsalted butter, softened

For the Coffee Cake:

  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs, at room temperature
  • 1½ teaspoons vanilla extract
  • 2¼ cups all-purpose flour
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup buttermilk, at room temperature

Instructions

  • Preheat the Oven: Preheat the oven to 350°F (180°C) and grease a 9-inch square baking pan, lining it with parchment paper.
  • Prepare the Crumble Topping: In a bowl, mix flour, brown sugar, cinnamon, nutmeg, and salt. Add softened butter and blend with a pastry cutter or your fingers until the mixture forms moist clumps. Set aside.
  • Make the Coffee Cake Batter: Cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes). Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  • Combine Dry Ingredients: In a separate bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  • Mix the Batter: Gradually add half of the dry ingredients to the wet mixture, mixing on low speed. Add buttermilk and mix until fully incorporated. Finally, add the remaining dry ingredients and mix until just combined.
  • Assemble the Cake: Pour half the batter into the prepared pan, spreading it evenly. Sprinkle half of the crumble topping over the batter. Add the remaining batter and spread evenly. Top with the remaining crumble mixture.
  • Bake: Bake for 35-40 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
  • Cool and Serve: Let the cake cool completely in the pan. Use the parchment paper overhang to lift the cake out of the pan, then transfer it to a cutting board. Slice into 9 pieces and serve.

Notes

  • Nutty Addition: Add ½ cup of chopped walnuts or pecans to the crumble topping for extra texture.
  • Fruit Infusion: Add 1 cup of fresh berries (blueberries or raspberries) to the batter for a fruity twist.
  • Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make the cake gluten-free.

Find it online: https://avarecipe.com/cinnamon-nutmeg-coffee-cake/