The Cinnamon Roll Coffee Cake with No Coffee

Mrs B has been a bit under the weather recently, so when she spotted a recipe for a Cinnamon Bun Coffee Cake online, I had no choice but to make it for her. But wait, there's a twist! Did you know that American coffee cake recipes don't actually have coffee in them?! I'm sure some of you might prove me wrong, but this fact has totally blown my mind, and Mrs B's too!
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Ingredients
For the cake batter
375g plain flour
200g granulated sugar
4 tsp baking powder
1 tsp salt
360ml milk
2 eggs
2 tsp vanilla extract
115g unsalted butter

For the topping
115g unsalted butter
100g brown sugar
1 tsp salt
1 tbsp plain flour
3 tsp cinnamon
60g chopped pecans

For the frosting
105g cream cheese
35g icing sugar
1 tbsp milk
¼ tsp salt

Cinnamon Roll Coffee Cake Recipe
First up, we’re going to make the cake batter so you need to mix together the milk (the recipe specifies full fat which I rarely get, but I do enjoy from time to time!), eggs and vanilla extract - and don’t worry folks, I’ve got a video in the works all about homemade vanilla extract!

In another bowl, mix the plain flour, sugar and baking powder. This recipe has a surprising amount of baking powder but apparently gives it more of a “cake like texture” as opposed to a bread texture that you get with yeast which is sometimes used.

Now it’s time for the dry to meet the wet ingredients - pour the vanillary, eggy, milky combo into the flour mixture and the butter which wants to be melted in the microwave so it just pours in. Whisk these together, then use this chance to preheat the oven to 180C (350F) for 25-30 minutes.

While things are heating up, we’re going to make the cinnamon pecan topping which gets hidden in the middle and bunged on the top too. In a bowl, mix the light brown sugar, cinnamon and flour (which I imagine thickens the mixture slightly) then add the chopped pecans and the softened butter. Now we need to give this a quick whizz around in the microwave for 30 seconds.

Now let’s build this cinnamon roll cake! Pour half the cake batter into the bottom of a greased baking dish. Okay, so at this point I decided to add a splash of coffee just to a little section to see how it would work - feel free to do this too, or leave it out as the real recipe says! Now take the filling and put that over the whole layer. Time for the next layer, pour the rest of the cake mixture on top and scatter the rest of the cinnamon filling over that one. Swirl the topping into the batter then pop into the preheated oven for 25-30 minutes.

Once you take it out of the oven, leave it to cool in the dish while you make the cream cheese frosting. Pop the icing sugar, cream cheese and milk into a bowl and mix together. Again, I took a tiny bit to one side and added a smidge of coffee, just to see what it would be like, which I used to top the side of the cake where I’d swirled in a bit of coffee.

Finally, drizzle the frosting all over the cake, slice up and serve!

00:00 Coffee cake?!
01:19 Behind the Scenes
03:37 Cake Batter
06:14 Cinnamon Pecan Topping
08:13 Secret coffee 🤫
08:27 Building & Baking
10:07 Cream Cheese Frosting
11:54 Tasting Time!
13:12 Mrs B's Turn

#coffeecake #cinnamonrolls #barrylewis