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Cinnamon Nutmeg Coffee Cake

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A tender, warmly spiced cinnamon nutmeg coffee cake topped with a buttery crumble, perfect for breakfast, brunch, or a cozy afternoon treat.

Ingredients

Cooking spray

1 1/3 cups all purpose flour (crumble)

1 packed cup light or dark brown sugar (crumble)

2 teaspoons ground cinnamon (crumble)

1/2 teaspoon freshly grated nutmeg (crumble)

1/4 teaspoon fine sea salt (crumble)

1/2 cup unsalted butter, at room temperature (crumble)

6 ounces unsalted butter (cake)

1/2 cup granulated sugar (cake)

1/4 packed cup light or dark brown sugar (cake)

2 large eggs, at room temperature (cake)

1 1/2 teaspoons vanilla extract (cake)

2 1/4 cups all purpose flour (cake)

1 1/2 teaspoons ground cinnamon (cake)

1/2 teaspoon freshly grated nutmeg (cake)

1 1/2 teaspoons baking powder (cake)

1/2 teaspoon baking soda (cake)

1/2 teaspoon fine sea salt (cake)

3/4 cup buttermilk, at room temperature (cake)

Instructions

  1. Preheat oven to 350°F (180°C). Grease a 9-inch square pan with nonstick spray and line with parchment, leaving overhang.
  2. Make the crumble: Stir together flour, brown sugar, cinnamon, nutmeg, and salt. Add butter and work it in until clumpy. Set aside.
  3. Begin the cake batter: Beat butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.
  4. Add eggs one at a time, scraping bowl after each addition, then mix in vanilla.
  5. Whisk flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a separate bowl.
  6. Add half the dry ingredients to the mixer on low, then scrape the bowl.
  7. With mixer on low, stream in buttermilk until incorporated. Add remaining dry ingredients and mix just until combined.
  8. Spread half the batter into the prepared pan. Sprinkle half the crumble on top.
  9. Add remaining batter, then top with remaining crumble.
  10. Bake 35–40 minutes, or until a tester comes out clean or with moist crumbs.
  11. Cool completely in the pan, lift out using parchment, slice into 9 pieces, and serve.

Notes

Swap nutmeg for cardamom for a floral variation.

Add chopped pecans or walnuts to the crumble for extra crunch.

Replace a couple tablespoons of flour with cornstarch for a more tender cake.

A vanilla glaze adds extra sweetness.

Cake freezes well for up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/cinnamon-nutmeg-coffee-cake/