Oh, yum! Some dear friends of ours introduced us to Carolyn’s Café in Redlands. Even though it was nearly lunchtime, I opted for breakfast. The reason? Carolyn’s famous coffeecake. It comes with the breakfast plates. The delicate, cinnamon-sugar encrusted cake is very hard to resist, especially with a scoop of butter melting into the top and down the sides. OMGoodness is it ever delicious. Yes, I shared, but it was tempting to eat it all myself. So, because I know most you don’t live near Carolyn’s Café , and you are feeling gipped, I did some digging and found a recipe. Good ol’ King Arthur Flour has one that fits the bill.
Warning: This information may be dangerous.
- 1 1/4 cups granulated sugar
- ¼ teaspoon salt (if you use unsalted butter)
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon ground cinnamon
- 6 tablespoons butter, melted
- 1 cup brown sugar, light or dark
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon unsweetened cocoa powder
- ¾ cup butter
- 1 teaspoon salt
- 1 ½ cup granulated sugar
- 1/3 cup brown sugar
- 2 ½ teaspoons baking powder
- 2 teaspoons vanilla extract
- 3 large eggs
- ¾ cup sour cream or plain yogurt
- 1 ¼ cups milk
- 3 3/4 cups King Arthur Unbleached All-Purpose Flour
- Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan, or two 9″ round cake pans.
- Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.
- Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
- To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don’t need to whisk out all the lumps.
- Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
- Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you’re using two 9″ round pans, spread 1 1/3 cups batter in each pan.
- Sprinkle the filling evenly atop the batter.
- Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
- Sprinkle the topping over the batter in the pan.
- Bake the cake until it’s a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9″ x 13″ pan, 50 to 55 minutes for the 9″ round pans. When pressed gently in the middle, the cake should spring back.
- Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving.
- Serve cake right from the pan. Carolyn’s plops a big scoop of butter right on top for extra yumminess.
This is going to take the place of cinnamon rolls at our house on Christmas morning.
If you live Southern California’s Inland Empire, please visit Carolyn’s and see for yourself. Be prepared to wait. It’s a very popular place. Don’t worry. The sweet smell of cinnamon will keep you company.