Cinnamon Swirl Coffee Cake Bars
PREP: 25 MINUTES
COOK: 40 MINUTES
SERVINGS: 9 SERVINGS
This cinnamon swirl coffee cake recipe pairs perfect with your favorite cup of coffee. Baked beautifully in our Seasonal Squares Pan that can be cut into perfect squares with festive autumn designs. With warm subtle hints of cinnamon sugar it is perfect to bake during the fall season!
- ¼ cup flour
- ¼ cup brown sugar, firmly packed
- 1-2 tsp cinnamon
- 2 Tbsp butter, room temperature
- Optional: 1/4 cup chopped pecans
- 1 cup flour
- ¼ tsp baking soda
- ½ cup butter, softened
- 1½ cup sugar
- ½ cup sour cream
- 2 eggs
- 1 tsp vanilla
- ¼ cup milk
Preheat oven to 350 degrees. Prepare pan with baking spray or butter and flour.
For streusel, cut butter into small pieces and add flour, brown sugar, and cinnamon in a bowl. Mix until combined. Set aside.
For cake, combine flour and baking soda in a small bowl; set aside. Using a mixer with a paddle attachment, cream butter and sugar until fluffy. Mix in sour cream. Add eggs one at a time, combining in between. Mix in vanilla. Add flour mixture and milk until smooth. Pour half of batter in prepared pan. just enough where you can still see the outline of the squares on the bottom of the pan. Sprinkle half of the streusel mixture on top of the batter. Pour more batter on top evenly, filling the pan only 3/4 full. There could be some leftover batter. Sprinkle the rest of the streusel on the top. Tap gently on counter to release air bubbles. Bake for about 40 minutes or until done. Cake is done when toothpick in center of cake comes out clean. Cool cake in pan for 10 minutes and invert onto a cooling rack. Cut into squares and enjoy!
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