Cinnamon Roll Coffee Cake
½ cup butter, melted
1 cup sugar
3 cups flour
2 tsp vanilla
4 tsp baking powder
¼ tsp salt
1½ cups milk
1 cup butter, melted
1 cup brown sugar
2 Tbsp flour
1 Tbsp cinnamon
2 cups powdered sugar
5 Tbsp milk
1 tsp vanilla
Preheat oven to 350 degrees F.
In a large bowl, mix all the cake ingredients together until well combined.
Pour into a greased 9×13 pan.
For the topping, mix all the ingredients together in a small bowl until well combined.
Spread evenly on the batter and swirl with a knife. Bake at 350 for 30-35 minutes.
For the glaze, mix all the ingredients together in a small bowl until it is a consistency like pancake syrup.
While warm drizzle the glaze over the cake and it will set into a harder glaze.
Serve warm or at room temperature.
Cinnamon Sugar Banana Coffee Cake
For the crumble topping:
1/2 cup all-purpose flour
2 Tbsp coconut oil, melted
3 Tbsp coconut palm sugar or brown sugar
1/2 tsp ground cinnamon
For the cake:
2 Tbsp coconut palm sugar or brown sugar
1 tsp ground cinnamon
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 tsp baking powder
1/4 tsp sea salt
1 large egg, lightly beaten
1/3 cup plain Greek yogurt
1/3 cup unsweetened vanilla almond milk
1/4 cup honey or maple syrup
1 tsp vanilla extract
2 small/medium bananas, thinly sliced
Preheat your oven to 325 F (163C) and prepare an 8 x 8 (20 x 20cm) baking dish by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Spray the foil with cooking spray and set aside.
Prepare topping by combining all the ingredients in a small bowl and mixing well. The texture will be crumbly and dry, so use your hands if you’re having trouble getting it to mix. Set aside.
In a small bowl, combine the sugar and cinnamon. Set aside.
In a large mixing bowl, combine the flours, baking powder, and salt. Set aside.
In a medium mixing bowl, combine the egg, Greek yogurt, almond milk, honey, and vanilla. Stir until fully combined. Add wet ingredients to dry ingredients and gently stir to combine. Do not over mix.
Pour half of the batter into your prepared pan, using a spatula to spread it out evenly. It might seem like there’s not enough in there, but it will rise quite a bit when it bakes.
Lay one of the sliced bananas across the top of the batter. Sprinkle half of the cinnamon-sugar mixture (not the topping!) over the bananas, and repeat with the remaining batter, bananas, and cinnamon-sugar. Finally, sprinkle the topping on the very top, spreading it out evenly.
Bake for 25 minutes, until topping begins to turn golden brown and a toothpick inserted into the centre comes out clean. Allow to cool in pan for about 20 minutes before removing and allowing to finish cooling on a cooling rack.