Martha Stewart Cinnamon Coffee Cake

This Martha Stewart Cinnamon Coffee Cake is a soft and crumbly recipe, which uses cinnamon and vegetable shortening. It’s a classic, foolproof recipe, ready in just 45 minutes.

Martha Stewart Cinnamon Coffee Cake Ingredients

• 2 cups flour
• 3/4 cup plus 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable shortening
• 1 teaspoon cinnamon
• 1 large egg, beaten
• 3/4 cup milk
• 2 tablespoons butter, melted

How To Make Martha Stewart Cinnamon Coffee Cake

1. Preheat oven and prep pan: Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. Mix dry ingredients: In a medium bowl, combine flour, 3/4 cup sugar, baking powder, and salt.
3. Cut in shortening: Using a pastry cutter or two knives, cut in the shortening until the mixture resembles coarse crumbs.
4. Make crumb topping: Transfer 1/2 cup of the crumb mixture to a small bowl. Stir in the remaining 2 tablespoons sugar and cinnamon. Set aside.
5. Mix batter: Stir the egg and milk into the remaining crumb mixture until just combined.
6. Assemble cake: Spoon the batter into the prepared pan and smooth the top. Drizzle melted butter over the batter, then sprinkle with the reserved cinnamon crumb topping.
7. Bake the cake: Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.

Recipe Tips

• Can I use butter instead of shortening?
  Yes, though it will slightly change the texture and flavor.
• How to make it more moist: Add 1/4 cup sour cream or Greek yogurt to the batter.
• Can I double the recipe?
  Yes, bake it in a 9×13-inch pan and adjust baking time slightly.
• What kind of cinnamon works best?
  Use ground Ceylon or Saigon cinnamon for richer flavor.
• Can I freeze coffee cake?
  Yes, freeze in slices wrapped in foil for up to 2 months.

What To Serve With Cinnamon Coffee Cake

This warm coffee cake pairs well with breakfast or afternoon treats:

• Hot coffee or chai
• Fresh fruit or berries
• Vanilla yogurt
• Scrambled eggs or quiche

How To Store Cinnamon Coffee Cake

Room temperature: Store covered at room temperature for up to 3 days.

Refrigerate: Store in an airtight container in the fridge for up to 5 days.

Freeze: Wrap in plastic and foil and freeze for up to 2 months. Thaw overnight.

Cinnamon Coffee Cake Nutrition Facts

• Calories: 360 per slice
• Fat: 15g
• Saturated Fat: 4g
• Carbohydrates: 51g
• Sugar: 22g
• Protein: 5g
• Fiber: 1g
• Sodium: 280mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use oil instead of shortening?
Not recommended, as it changes the crumb texture.

Why is my cake too dense?
Overmixing the batter can lead to a dense cake. Mix just until combined.

How to reheat coffee cake?
Microwave individual slices for 15–20 seconds or warm in a 300°F oven for 10 minutes.

Can I add nuts or raisins?
Yes, stir in up to 1/2 cup of chopped nuts or dried fruit.

Try More Recipes:

• Martha Stewart Christmas Fruit Cake
• Martha Stewart Christmas Cake
• Martha Stewart Chocolate Zucchini Cake