I made this for breakfast a few mornings ago, and everyone claimed it delicious. Christian said he thought it would have a coffee taste, but since it didn't, it was even better. (We discussed the phrase "coffee cake.")
John said it was so yummy I needed to make it once a week.
Cinnamon Roll Coffee Cake
3/4 c butter
1 c sugar
2 large eggs
2.5 c flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup milk
1 c sour cream
Cinnamon Spice Streusel (see below)
Maple Glaze (see below)
Preheat oven to 350. Spray a 9" square baking pan with baking spray with flour. In a large bowl, beat butter and sugar with a mixer until fluffy. Add eggs, beating well after each addition. In a medium bowl, combine flour and next 5 ingredients. Gradually add to butter mixture, alternating with milk, beginning and ending with flour mixture. Stir in sour cream. Spoon half the batter in prepared pan. Top with half the Cinnamon Spice Streusel. Spread remaining batter over topping, and top with remaining streusel. Bake for 40-50 minutes, or until a toothpick comes out clean. Let cool ten minutes before drizzling with glaze.
Cinnamon Spice Streusel
1/2 c firmly packed brown sugar
6 Tbsp flour
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
1/2 c cold butter, cut into pat
In a small bowl, combine brown sugar and next 4 ingredients. Cut in butter until mixture is crumbly.
Maple Glaze
1/2 c maple syrup
2 Tbsp unsalted butter
1 Tbsp milk
1.5 cup powdered sugar
In a small saucepan, combine maple syrup, butter, and milk. Cook over medium heat, stirring frequently, until small bubbles form around the edges of the pan. Whisk in powdered sugar until smooth.
Enjoy!