Cinnamon Swirl Coffee Cake
I got this recipe in the late 1970’s from a farm wife that we had gone to visit. I had never met her before, and I never saw her again, but I was lucky enough to score this recipe from her. It’s easy, it’s good, and it feeds lots of people. I made it last time my son and his wife came to visit me. My daughter-in-law is not a big breakfast eater, and I always worry about what to make for her when she comes to visit. But this coffee cake was a big hit, even with her! Score! And I impressed my husband and son by whipping it up in the morning for breakfast that same day. I guess it tastes like you spent hours in the kitchen. I won’t tell if you don’t. 🙂
I was in such a hurry that day that I forgot to take pictures until I took it out of the oven. oops! The dough is just a basic sweet biscuit dough, so, I have used a couple of pictures from another time.
1. Cut the margarine or shortening into the flour mixture with a pastry blender. The margarine should be cold for this step.
2. Mix the egg into milk in the measuring cup. Then add the milk mixture into the flour mixture. (Ignore the cheese in this picture – remember, I had to borrow a couple of pictures from another biscuit recipe…..
3. Stir until all milk and flour is incorporated and mixture comes together. (I know, I know…..again with the cheese! Sorry – Just ignore it)
4. Turn the dough out onto a floured surface. I tried greasing this one – it works for bread dough, but not so well with biscuit dough. So, do what I say, not what I did here, and give your counter a good dusting with flour. 🙂 Knead the dough a few times to bring it together, then roll or use your hands to flatten the dough out to a 7 inch by 14 inch rectangle. (approx)
5. Spread on the soft margarine, then sprinkle with brown sugar. In this picture, I think I had mixed the margarine and the brown sugar and the cinnamon all together, but really, it’s just as easy to sprinkle it on one at a time.
6. Sprinkle with the cinnamon and the raisins or nuts, or both, like this picture!
7. Roll up starting at long edge, like you would for cinnamon rolls. Then you will set the roll on a greased baking sheet and bring the ends together to form a circle. Don’t forget to snip all around the circle to make it pretty.
8. Here it is once I took it out of the oven. This is a good picture to tell you what NOT to do. I didn’t use scissors to cut, but instead used a knife to score it. And it came out looking like this. Part of the reason also may be because I used margarine in the dough instead of shortening. Shortening won’t make your baked products spread out as much as margarine will, which may have caused the excessive spreading and breaking of the top here. But, margarine tastes better than shortening. So, it’s your choice.
9. Turns out that the icing that I drizzled all over the top covered the split top anyways!
See, doesn’t that look pretty? And yummy!! So darned yummy!
For The Recipe: Printer Friendly Version
I got this recipe in the late 1970’s from a farm wife that we had gone to visit. I never saw her again, but was lucky enough to score this recipe from her. It’s easy, it’s good, and it feeds lots of people. And the best part is that it tastes like you spent hours in the kitchen. I won’t tell if you don’t.
|Oven Temp:||400° F||Cook Time:||30-35 mins||Makes:||1 coffee cake ring|
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup white sugar
- ¼ cup margarine (or shortening), cold
- 2/3 cup milk
- 1 egg
- ¼ cup butter or margarine (softened)
- 1/2 cup brown sugar
- 2 tsp cinnamon
- ½ cup raisins
- Preheat oven to 400 degrees F.
- Stir together the flour, baking powder, salt and sugar in a medium bowl.
- With a pastry blender, cut in the first amount of shortening or margarine until the fat is no larger than peas.
- Measure the milk, add the egg to the milk and beat till egg is mixed in. Add to flour mixture and mix by hand till it comes together and forms a ball.
- Turn dough out onto a floured surface and knead 4 or 5 times or until mixture forms a ball.
- Make sure you still have enough flour under the dough to prevent it from sticking to the counter, then roll out to a 7 inch by 14 inch rectangle. Try to make sure that the thickness of the dough is the same at the edges as it is in the middle.
- Spread the surface with the softened butter or margarine.
- Sprinkle over the dough the brown sugar, cinnamon, and raisins.
- Roll dough up lengthwise, and bring ends together to form a circle. Place on greased baking sheet. With scissors, snip at 2 inch intervals around the top. This is just for decoration, so don’t snip too far into the dough.
- Bake at 400° F for 30 – 35 minutes. Meanwhile, make up the icing in a small bowl:
- 1 cup icing sugar
- 2 Tbsp milk (or more to make a thin icing that you can drizzle off of a spoon
- 1 tsp vanilla
- Let the coffee cake cool on the baking sheet for 5 minutes. Then carefully remove to a serving plate. (use large spatula or even two). Drizzle icing over top. Serve warm.
Will keep for 2 days before drying out. Cover any leftovers well, and pop in microwave to warm up. If your guests don’t like raisins, just leave out, or use chopped walnuts or pecans instead.