baked coffee cake

INGREDIENTS


  • 1/2 Cup Butter, unsalted

  • 1 Cup sugar

  • 2 Large eggs

  • 2 Cup flour

  • 1 Teaspoon baking soda

  • 1 Teaspoon ground cinnamon

  • 1/2 Teaspoon salt

  • 1 Cup sour cream

  • 1 1/2 Teaspoon vanilla extract

  • 1/2 Cup sugar

  • 1/4 Cup brown sugar

  • 2 Tablespoon flour

  • 1 Tablespoon vanilla extract

  • 1/2 Teaspoon ground cinnamon

  • 1 Tablespoon butter, melted

PREPARATION


1

When ready to cook, set the grill temperature to 325℉ and preheat, lid closed for 15 minutes.


2

Spray an 8”x8” cake pan with cooking spray, line with parchment paper then spray the parchment. Set aside.


3

In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time scraping the sides of the bowl between each addition.


4

In a medium bowl sift together the flour, baking soda, cinnamon, and salt.


5

In a small bowl whisk together the sour cream and vanilla.


6

Add the flour and sour cream mixtures to the sugar mixture in three parts alternating between wet and dry, scraping the bowl after each addition.


7

For the Crumble Topping: In a small bowl, combine the ingredients for the crumble.


8

Pour half the batter in the cake pan and sprinkle half the crumb mixture over the top. Pour in the remaining batter and sprinkle with remaining crumbs.


9

Place the pan directly on the grill grate and bake until a toothpick inserted into the center of the cake comes out clean, about 45 to 60 minutes.


10

Remove from the grill grate and let cool. Slice and serve. Enjoy!

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