Cooking Thursday

 I wanted to make something special for Easter Breakfast, so had made cinnamon rolls.  Unfortunately, I did something wrong and they flopped.  Flat cinnamon rolls are not appealing!
So, Saturday evening, I looked for a recipe for something else, and found this coffee cake recipe.  It was quick to put together, and we enjoyed it on Easter morning!

Cinnamon Coffee Cake

1/2 cup butter
8 ounces cream cheese, softened
1 cup brown sugar, tightly packed
1/2 cup white sugar
2 large eggs
1 1/2 teaspoons vanilla
2 1/2 cupsflour
2 teaspoons baking powder
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 cup milk

Cinnamon Swirl
1/2 cup sugar
1 1/2 teaspoon cinnamon

Streusel Topping
1 1/3 cups flour
1 cup + 2 tablespoons packed brown sugar
3 tablespoons white sugar
4 1/2 teaspoons cinnamon
1/2 teaspoon salt
10 tablespoons melted butter

Preheat oven to 350F and lightly grease and flour a 13x9 baking pan.
Cream together butter and cream cheese.
Beat in sugars until light and fluffy.
Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.
Stir in vanilla extract.
In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.
Gradually add flour mixture to wet ingredients, alternating with milk, until all of the flour mixture and milk have been combined.
Spread about half of the batter into prepared pan (batter will be thick).
Quickly whisk together sugar and cinnamon for cinnamon ripple layer in a small bowl and sprinkle it evenly over the batter.
Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly over top.  It's OK if you end up disturbing the cinnamon sugar layer a bit, it will be a nice swirl when it bakes. Prepare the  streusel topping.

Melt butter in a medium-sized bowl.
Use a fork to whisk together your flour, sugars, cinnamon, and salt.  Pour melted butter over mixture and use a fork to stir until combined (mixture should be crumbly).
Sprinkle streusel evenly over batter.
Bake on 350F for 40-50 minutes (check doneness with a toothpick inserted in center).
Allow to cool before cutting and serving.