I am looking for a recipe for cinnamon coffee cake that stirs the cinnamon into the dry ingredients of the cake, not into a topping or swirl.
I know the cinnamon prevents good rising, so it needs extra baking powder or some other riser, but I have no idea how much.
I've been looking for weeks. Anybody know?
Thanks!
@BrazenlyLiberal I think the cinnamon loses it's punch when added to the dough, that's another reason why it's in swirls or on the outside so it hits your pallet cleanly. GL though. Sometimes you have to experiment. :)
There are guys who go around to various fairs and flea markets around Lake Mich and sell their homemade coffee cake. It has cinnamon incorporated all through the dough and is the BEST coffee cake we've ever eaten in our lives. It's a tonguegasm, is what it is.
They have thus far declined to share the recipe ☹️
To get one from them every week, we'd have to find them, travel there, and spend upwards of $90.00 a month on coffee cake. The husband loves it so much, he's in. I had to say no, that's ridiculous.