I call it “colossal” because it’s a very ‘tall’ cake. I bake it in this bundt or angel-food pan I found on clearance at Birmingham Coat Factory- if you have one near you, it’s worth a visit! I find so many nice things there at great prices! Anyway, I don’t know what size it is, but it holds A LOT of batter and one day, I figured I’d try to make a cinnamon swirl coffee cake like my mom used to make when I was young and the Colossal Cinnamon Coffee Cake was born. If you have a normal-sized bundt pan, you make want to halve this recipe.
It’s delicious, perfect with a cup of coffee and lasts a good while because it is so big and a small slice is totally sufficient to satisfy the taste buds.
Here’s how I make it:
Preheat oven to 375 degrees. Spray with non-stick oil spray or butter a bundt pan.
1 cup butter
2 cups sugar
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla
for cinnamon ‘swirl’
1 1/2 cups of brown sugar
4 teaspoons cinnamon
2 cups powdered sugar
2 tblspoons. butter
splash of milk
*cinnamon to sprinkle
Directions for Colossal Cinnamon Coffee Cake:
- Sift together flour, baking powder, salt in a bowl. Set aside. Mix milk and vanilla together in a small bowl or pitcher and set aside.
- Combine Sugar and softened butter in the mixer and cream till fluffy. I usually mix at a speed of 3, and I use the batter attachment, not the whisk. Add eggs, one at a time until each is mixed thoroughly into the batter. Reduce the speed to about a 1 or 2.
- Add flour mixture and milk mixture alternately until all is incorporated.
- Pour half of the batter into the prepared pan.
- Combine brown sugar and cinnamon in a small bowl and sprinkle over the batter in pan. Pour remaining cake batter into the pan over top of the cinnamon/brown sugar filling.
- Bake at 375 for about 25 minutes or until an inserted knife comes out clean.
- Remove from oven, invert onto a plate and allow to cool.
- Make icing by combining melted butter, powdered sugar, vanilla and milk. Add more powdered sugar to reach a thicker consistency that can be ‘drizzled’ onto your cake.
- Drizzle with icing, sprinkle with cinnamon and serve.