It’s baking season yall and I am HERE. FOR. IT! This is a coffee cake recipe that’s so good and it comes together in a cast iron skillet. It takes a little bit of mixing and some layering but once it’s all said and done, you’re left with a fluffy and super satisfying cake. This is my CAST IRON CINNAMON COFFEE CAKE and you’re going to flip over the filling. It’s dense, full of cinnamon sugar and pairs perfectly with a cup of coffee!
Ingredients
- 2¼ cups granulated sugar
- 4¾ cups + 1 Tbsp. all-purpose flour
- 2 tsp. ground cinnamon
- ½ cup butter (1 stick), melted
- 1 cups packed dark brown sugar
- 2 tsp. baking powder
- tsp. salt
- ½ tsp. baking soda
- 1¼ cups whole milk u
- 1 cup sour cream V
- 2 tsp. vanilla
- ¾ cup butter (1½ sticks), softened
- 3 eggs
Directions
1. For the topping, stir together 1 cup of the granulated sugar, I cup of the flour, and top of the ground cinnamon. Stir in the melted butter to make a crumbly mixture. Chill until needed.
2. For the filling, stir together I cup of brown sugar, the 1 Tbsp. Flour, and the
remaining 1 tsp, of ground cinnamon. Set aside.
3. Preheat oven to 350°E. Grease a 6-qt. Cast iron skillet.
4. Stir the remaining 3 cups of flour; baking powder, salt, and baking
soda in a medium bowl. In another bowl whisk the milk, sour cream, and vanilla. In
a large bowl beat the softened butter, the remaining 1 1/4 cups granulated sugar, and
the remaining cup brown sugar with a mixer on high until creamy. Add eggs, one
at a time, beating well after each addition. Add flour mixture in thirds alternating
with half of the milk mixture, beating just until smooth after each addition.
5. Spread half of the batter in the prepared cast iron skillet. Sprinkle filling over batter. Top
with remaining batter, spreading evenly: Sprinkle with topping,
6. Bake for 1 hour 20 minutes or until a toothpick inserted in the center comes out clean.
Cool in cast iron on a wire rack at least 30 minutes before serving, Store leftovers
in foil and refrigerate for up to 3 days.
