Cinnamon-Crisp Coffee Cake

Name: Cinnamon-Crisp Coffee Cake
Yield: 1 coffee cake
Ingredients: 66 g Granulated sugar; 2 tsp Vietnamese cinnamon; 12 g Unsweetened cocoa; 120 g All-Purpose Flour; 75 g Granulated sugar; 14 g Confectioners' sugar; 2 tsp Vietnamese cinnamon; 0.25 tsp Table salt; 85 g Unsalted butter; 1 tsp Vanilla Extract; 240 g All-Purpose Flour; 149 g Granulated sugar; 1 tsp Baking powder; 0.75 tsp Table salt; 0.25 tsp Baking soda; 113 g Unsalted butter; 2 tsp Vanilla Extract; 2 each Eggs; 227 g Buttermilk; 85 g Confectioners' sugar; 1 pinch Ground cinnamon; 2 tsp Water

Cinnamon filling beneath a generous crumb topping.

1 hour 35 minutes1 coffee cake

Ingredients

Ingredients for1 coffee cake
Ingredient	Amount
Filling
Granulated sugar	66 g
Vietnamese cinnamon	2 tsp
Unsweetened cocoa	12 g
Crumbs
All-Purpose Flour	120 g
Granulated sugar	75 g
Confectioners' sugarSifted.	14 g
Vietnamese cinnamon	2 tsp
Table salt	0.25 tsp
Unsalted butterAt room temperature.	85 g
Vanilla Extract	1 tsp
Cake
All-Purpose Flour	240 g
Granulated sugar	149 g
Baking powder	1 tsp
Table salt	0.75 tsp
Baking soda	0.25 tsp
Unsalted butterAt room temperature.	113 g
Vanilla Extract	2 tsp
EggsLarge.	2 each
Buttermilk	227 g
Glaze
Confectioners' sugarSifted.	85 g
Ground cinnamon	1 pinch
WaterRange: 2–3.	2 tsp

Method

1
Prepare a 20cm square pan and heat the oven to 175°C/350°F. Mix the cinnamon-cocoa filling; separately work the crumb topping ingredients together.
2
Blend dry cake ingredients with butter, then beat in eggs and vanilla. Incorporate buttermilk.
3
Layer half the batter, the filling, remaining batter and crumbs in the pan.
4
Bake 45–50 minutes, until the centre is cooked. Cool 20 minutes before lifting out; add the mixed glaze after cooling further.