My family has a deep love for cinnamon sugar. We combine the cinnamon and sugar together to create our own cinnamon sugar mix (although, it’s easily bought at a store in the spice section) and my kids will literally pour the cinnamon sugar onto their plates and eat it with a spoon. I get after them for that but let’s be honest, I was the kid who was pouring it directly into her mouth from the container so I really shouldn’t be on their case about using a plate and spoon.
One day, my husband decided he was going to make a cinnamon struesel coffee cake. Family secret: I hate making desserts and rarely ever make them for the family so any time he’s willing to make a dessert, I encourage it so that my kids can see what it’s like to live in a family that makes desserts. Anyway, my son decided he wanted to help make it so they worked together in the kitchen for quite a while, mixing, stirring, and baking. It was adorable. I posted it to my Instagram stories but in case you missed it, here is the final result:
They ended up making it, letting it sit overnight in the fridge and then baking it first thing in the morning. Not being used to eating so much sugar in the morning, we inhaled it and then felt so sick afterwards that we went and played tennis and pickleball for the next couple hours. Don’t get me wrong. This is delicious. I’d just suggest not eating a huge serving first thing in the morning when you never eat that much sugar before 9 am.
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup flour
- 1 tablespoon ground cinnamon
- 6 tablespoons butter melted
- 1 cup brown sugar
- 1/2 tablespoon ground cinnamon
- 1 teaspoon unsweetened cocoa powder
- 3/4 cup butter
- 1 1/2 cups granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 3 large eggs
- 3/4 cup sour cream
- 1 1/4 cups milk
- 3 3/4 cups flour
Preheat the oven to 350°F and lightly grease a 9x13" casserole dish. You could instead split this recipe into two 9" round cake pans.
Whisk together the sugar, salt, flour, and cinnamon. Melt the butter and stir it in until well combined. Set aside.
Mix together the brown sugar, cinnamon, and cocoa powder. Interestingly, the cocoa powder is only used for color so it may be left out.
In a large bowl, beat the butter and sugars for 2 minutes on high. Then beat in salt baking powder, and vanilla until well combined. Mix should be smooth.
Beat in eggs, one at a time.
In a separate bowl, whisk together the sour cream and milk until well combined. It may be lumpy.
To the butter/sugar mixture, add the flour and alternate adding it in with the milk/sour cream mixture. Beat it gently to combine.
In the lightly greased pan(s), pour half of the batter, letting it spread to the edges. If you're using two 9" pans, pour 1/4 of the batter into each pan.
Sprinkle the filling evenly on top of the batter.
On top of the filling, pour the remaining of the batter. Use a table knife to gently swirl the filling into the batter. Do not combine, just lightly swirl.
Sprinkle the topping on top.
Bake the cake about 55-60 minutes for a 9x13" pan, about 5 minutes less if using two 9" round pans. Bake until the cake is a dark, golden brown around the edges.
Allow to cool for 20 minutes before cutting and serving. Enjoy!
*You may use any milk from skim to whole milk.
* If you would like to make the cake ahead of time, combine the cake as stated. Instead of putting the pan into the oven, cover lightly with plastic wrap and refrigerate until ready to bake. Cooking time may need an extra 5-10 minutes.