Get your Bake on - Cinnamon Coffee Cake
On a quiet Sunday and admittedly quite lazy Sunday morning this past week, I found an old box of recipe cards that I once collected as a child. I remember having spend most of my pocket money collecting these as a child, only for them to be put in the back of a cupboard and forgotten about. It must be over decade later that they have once again seen the light of day. It is my mission to cook most of the recipes, I’m going to get my monies worth, one way or another. After spending a good amount of time going through every recipe, I finally selected the Cinnamon Coffee Cake as my maiden dish.
After ready over the recipe carefully and ensuring that it met my two non-negotiable criteria, I had everything I needed in the house and that the ingredients were cheap to buy and easy to obtain. This blog isn’t called Do It Frugal for nothing.
My first attempt was a remarkable success, even if I did substitute dried mixed fruit for the sultanas called for in the recipe (my mixed fruit is predomainately sultanas, raisins and currents, with a small amount of mixed peel and glace’ cherries). It served wonderfully at work the next day as a morning tea for my work colleagues. It looked delightful cutting into this cake and seeing a swirl of filling made with cinnamon sugar and dried fruit. Everybody loved it. I do have to mention, this is much more like a bread than a cake. So if you’re looking for something that’s light and super fluffy, this is not it.
Not only did this recipe need to be quick and easy to make, it also have to be super inexpensive. You can spend a ridiculous amount of money on cakes and pastries these days! I’ve seen people spend my entire fortnightly food budget on a bakery cake! Nope Nope Nope, I’m definitely a bake at home girl. People these days love receiving home made goodies and I’m happy to accommodate.
To make a Cinnamon Coffee Cake you will need:
Pastry
3.5 cups of Self-raising flour
75 g Butter (cut into cubes)
1.5 cups Milk or Buttermilk
1 large egg
Filling
4 teaspoons Butter, Melted
0.5 cup White Sugar
3 teaspoons Ground Cinnamon
1 cup Sultanas
Glaze
0.5 cup Icing Sugar
4 teaspoons Milk
Start by preheating the oven to 180C and preparing a 23cm non-stick baking tin with spray oil.
Next add the flour and cubed butter to large bowl and use your fingertips to rub the butter into the flour until it looks like breadcrumbs and there are no more large clumps of butter left. Then add both your egg and milk, mixing to form a soft dough. Your dough needs to be soft, but not too sticky. If you find that it’s too wet, add more flour. If you find it’s too dry, add a little more milk. Once this has come together and there are no more clumps of flour, your dough is ready. You want to make sure not to overmix, as the dough will become tough.
Prepare your filling my mixing together the Cinnamon and sugar. This will help disperse the Cinnamon easily, and stop it from clumping up.
Roll out the dough using a rolling pin to form a 40cm x 40cm square. Brush the dough with butter, making sure to cover all of the dough. Then sprinkle with cinnamon sugar and sultanas. Roll the dough as you would a Swiss roll, forming a log and pinching together the seam before cutting. Cut the log every 2.5cm to form disks.
Lay these disks slightly overlapping around the tin. Brushing the top with some additional milk (which I forgot to do). Bake for approximately 30 minutes or until golden brown and firm to the touch. Allowing to cool to room temperature.
Once the cake has reached room temperature, mix the glaze to for a pouring consistency, it should look like pouring cream. If it’s too thick, add more milk, if too dry, add more icing sugar. Drizzle over the cake, allowing it to run down the sides. Serve and Enjoy!
This cake tastes wonderful with some freshly brewed coffee and shared with friends. The next time you’re asked to take something to a gathering or are having people over, I urge you to try this. It will not disappoint. It’s also much cheaper than what you could buy at the store!
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