This Cinnamon Coffee Cake recipe comes to us from Rebecca Willingham of Tyler’s Coffee, specializing in regular and decaf acid-free coffee.
Cinnamon Coffee Cake
- 1 cup brown sugar
- 1/2 cup butter
- 3 eggs
- 2 cups flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 Tbs ground cinnamon
- 1 cup milk
- 1 strong cup of Tyler’s Acid-Free Coffee
- 1 recipe of Mocha Coffee Frosting (below)
Method: Preheat oven to 350-degrees Fahrenheit or 180-degrees Celsius.
Mix together flour, baking powder, salt, and cinnamon in a bowl, creating a powder mixture. Set aside.
Mix together the milk and coffee, creating a liquid mixture. Set aside.
Beat the butter and brown sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
Slowly add the powder mixture, a little at a time. Then slowly add the liquid mixture.
Pour the batter into a bundt pan and bake for 12-18 minutes. Let the cake cool to room temperature, and top with frosting.
Mocha Coffee Frosting
- 4-ounces bittersweet baking chocolate
- 2 cups powdered sugar
- 1/4 cup strong Tyler’s Coffee
Method: Break the chocolate into pieces and melt in a saucepan over low heat.
Slowly add the powdered sugar and coffee, mixing well.