Recipe developed by: Renée Kohlman from Sweetsugarbean
A decadent and delicious coffee cake with a moist, tender crumb and just a hint of honey mustard flavour. Each bite has a ribbon of cinnamon sugar crunch running throughout, and the finishing touch is a simple drizzle. This cake is so good you'll want to eat it for breakfast!
Preheat the oven to 350ºF. Lightly grease and line a 9 x 13 - inch (22 x 33 cm) pan with parchment paper.
In a small bowl, mix together the cinnamon sugar ingredients.
In a large bowl, stir together the flour, baking soda, baking powder and salt. In a small bowl, stir together the sour cream and honey mustard.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together medium-high speed for 2 minutes, until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add one third of the flour mixture, and mix on medium-low speed until just combined. Add half of the sour cream mixture. Repeat with the remaining flour and sour cream, stopping to scrape the bowl now and again.
Transfer half of the batter to the prepared pan and spread it out evenly. Sprinkle with half of the cinnamon sugar. Repeat with the remaining batter and cinnamon sugar.
Bake for 30 -35 minutes until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and let cool.
Stir together the icing sugar and milk. Drizzle over the cooled coffee cake. Slice and serve.
Can use full fat Greek yogurt instead of sour cream.
Serving Size 1 square
Servings 12
- Amount Per Serving
- Calories 350
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 8g40%
- Cholesterol 70mg24%
- Sodium 300mg13%
- Potassium 2mg1%
- Total Carbohydrate 51g17%
- Dietary Fiber 1g4%
- Sugars 34g
- Protein -36g-72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350ºF. Lightly grease and line a 9 x 13 - inch (22 x 33 cm) pan with parchment paper.
In a small bowl, mix together the cinnamon sugar ingredients.
In a large bowl, stir together the flour, baking soda, baking powder and salt. In a small bowl, stir together the sour cream and honey mustard.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together medium-high speed for 2 minutes, until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add one third of the flour mixture, and mix on medium-low speed until just combined. Add half of the sour cream mixture. Repeat with the remaining flour and sour cream, stopping to scrape the bowl now and again.
Transfer half of the batter to the prepared pan and spread it out evenly. Sprinkle with half of the cinnamon sugar. Repeat with the remaining batter and cinnamon sugar.
Bake for 30 -35 minutes until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and let cool.
Stir together the icing sugar and milk. Drizzle over the cooled coffee cake. Slice and serve.
Can use full fat Greek yogurt instead of sour cream.