Best cinnamon coffee cake

In want of cinnamon rolls for my brunch, I toyed with the idea of making a cinnamon cake that required a special cinnamon bundt pan.

But I decided to crack into more of Saveur’s New Classics Cookbook collection to see what they suggested.

Coffee cake is quicker (no rising time), and lighter than a dense roll, which was the counterpoint I needed to a heavy Spanish fritatta.

I also wanted an abundance of cinnamon similar to eating a roll.

And the Saveur cookbook added cinnamon extract to the coffee cake topping so I was all over that.

Though I could not find this extract, I made the cake without and still had the flavor I was going for.

This cake is in the dessert section of the Saveur cookbook and the addition of cake flour makes it rise nicely.

I really enjoyed the proportions of the coffee cake topping, because even sans cinnamon extract, this cake was as addictive as crack.

I had to pull myself away from eating the crumbs in the cake pan and am thankful I gave my friends some to take home.

So far, the Saveur cookbook has  been helpful in giving me great recommendations in cooking techniques. For example, when oven cooking bacon, use a lower setting so it does burn as easily.

I do think they are less specific within the recipes though.

They didn’t mention if I needed to add cake flour to the topping so I just added regular flour. But the only outcome to that was tasty topping.

I also feel that they add liberal amounts of vanilla because this is the second breakfast bread I’ve made that has stronger vanilla tastes.

The Saveur cookbook seems kind of in a hurry to document their recipes and I feel they could slow down to highlight that they make really good food. Throw in more pictures or an interesting font (even a scripty one) to get me excited about cooking . They can be so precise and have a a real art to cooking so why not show it off?

Perhaps I am biased with my dislike for cookbook anthologies. Their tasty recipes are indexed in an interesting fashion though: by ingredient and by cuisine type (i.e. Middle Eastern, Greek, etc.)

Stephanie Landis

I am a native Oregonian, but traveling has been my way of life since I was young. I was raised in Europe and traveled around Asia and Africa. I've studied two languages and plan to add more. Along with travel, enjoying a passion for food, art and culture is apart of my daily life. My hobbies other than writing are cooking, reading, watching films and attending cultural events.

One Comment

  1. The narrator is the cooks asatissnt and the cameraman oh and taster. Is this a school project? Oh use 1 babyspoon of baking soda . Thise machines also called mixers could be found for a36.99(a cheap one) in the shop. Banana colouring isn’t necessary, use vanilla extract. That kitchen looks like a students’ dig. Anyway, good and simplified but you could have cut the cake for us to see how it turned out inside. I guess the narrator couldnt wait to go demolish the cake.

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