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Dessert

Cinnamon Nutmeg Coffee Cake: A Perfect Holiday Treat

Gourmet Chef•
Cinnamon Nutmeg Coffee Cake: A Perfect Holiday Treat

This Cinnamon Nutmeg Coffee Cake is a simple yet classic recipe, perfect for holiday breakfasts or as a delightful snack throughout the day. With its warm cinnamon and nutmeg flavors and a crumbly topping, it’s a comforting treat that pairs beautifully with a cup of coffee or tea. Easy to make and full of cozy spices, it’s bound to become a go-to favorite during the festive season.

Ingredients

For the Crumble:

  • Cooking spray
  • 1 1/3 cups all-purpose flour
  • 1 cup light or dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsalted butter (room temperature)

For the Cake:

  • 6 oz unsalted butter (room temperature)
  • 1/2 cup granulated sugar
  • 1/4 cup light or dark brown sugar
  • 2 large eggs (room temperature)
  • 1 1/2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup buttermilk (room temperature)

Directions

  1. Preheat the Oven: Preheat your oven to 350°F (180°C), and position the rack in the center. Lightly grease a 9x9-inch baking pan with cooking spray and line it with parchment paper, leaving at least 2 inches of paper overhanging the sides. This will act as handles to easily remove the cake later.
  2. Make the Crumble: In a medium bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, and salt. Add the butter and mix with your hands or a pastry cutter until the butter is fully incorporated and the mixture forms wet clumps. Set aside.
  3. Prepare the Cake: In a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium speed for 3-4 minutes until light and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Stir in the vanilla extract.
  4. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Add half of the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Scrape down the bowl. Gradually add the buttermilk, mixing on low speed until smooth. Add the remaining dry ingredients and mix until just combined. Be careful not to overmix.
  5. Assemble the Cake: Pour half of the cake batter into the prepared baking pan, spreading it into an even layer. Sprinkle about half of the crumble mixture evenly over the batter. Pour the remaining batter over the crumble, smoothing it out. Top with the remaining crumble mixture, spreading it evenly over the surface of the cake.
  6. Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs attached.
  7. Cool and Serve: Let the cake cool in the pan on a wire rack. Once cooled, use the parchment paper handles to carefully lift the cake out of the pan and transfer it to a cutting board. Slice the cake into 9 equal pieces, and remove the parchment paper. Serve and enjoy!

Pro Tips:

  • For an extra touch, drizzle a simple glaze (powdered sugar + a bit of milk) over the top of the cooled cake.
  • If you want a richer flavor, substitute sour cream for the buttermilk.
  • This coffee cake can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.

With its soft and flavorful cake base, topped with a spiced crumble, this Cinnamon Nutmeg Coffee Cake is the perfect addition to any holiday breakfast or afternoon treat. The combination of cinnamon and nutmeg creates a warm and cozy flavor, making it a favorite during the festive season. Enjoy with a hot cup of coffee or tea for the ultimate comfort!