Cinnamon Sour Cream Coffee Cake
Delightful Indulgence: Cinnamon Sour Cream Coffee Cake – A Healthier Treat with Unexpected Benefits
Indulge in the delightful aroma and taste of Cinnamon Sour Cream Coffee Cake, a scrumptious and moist dessert perfect for any occasion. While this flavorful cake is a delicious treat, it also offers surprising health benefits that make it a more health-conscious choice for satisfying your sweet tooth. In this article, we will explore the health benefits of the key ingredients in Cinnamon Sour Cream Coffee Cake, share a mouthwatering recipe, and discuss how to enjoy this dessert in moderation as part of a balanced diet. Let's dive into the world of this irresistible cake!
Health Benefits of Cinnamon Sour Cream Coffee Cake:
- Rich in Antioxidants: Cinnamon is a spice known for its high antioxidant content, which helps protect your body from oxidative damage caused by free radicals.
- Anti-Inflammatory Properties: Cinnamon contains compounds that exhibit anti-inflammatory effects, which can help reduce inflammation and promote overall health.
- Blood Sugar Regulation: Cinnamon has been shown to improve insulin sensitivity and help regulate blood sugar levels, making this cake a better choice for those watching their sugar intake.
- Heart Health: The use of sour cream in the recipe provides a source of healthy fats that can contribute to better heart health when consumed in moderation.
- Promotes Digestion: The presence of fiber in whole wheat flour (if used as a substitution for all-purpose flour) can aid digestion and contribute to a healthier gut.
- Supports Bone Health: Calcium found in sour cream helps maintain strong bones and teeth.
- Immune System Support: The eggs used in the recipe are a good source of vitamins and minerals, such as vitamin A, B vitamins, and selenium, which contribute to a healthy immune system.
Indulge in the irresistible Cinnamon Sour Cream Coffee Cake, a delightful dessert with surprising health benefits. Rich in antioxidants and supporting heart health, this scrumptious cake offers a healthier way to satisfy your sweet tooth while enjoying a delectable treat.
- 2/3 cup dark or light brown sugar
- 3/4 cup all-purpose flour
- 2 1/2 tsp cinnamon
- 6 tbsp unsalted butter (cold and cubed)
- 1 1/3 cup all-purpose flour (gluten-free)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened to room temperature)
- 3/4 cup granulated sugar
- 2 large eggs (at room temperature)
- 2 tsp pure vanilla
- 1/2 cup full-fat sour cream (at room temperature)
- 2 tbsp milk (any kind, dairy or nondairy, is fine)
- 1 cup confectioners’ sugas (sifted)
- 1/2 tsp pure vanilla extract
- 2 tbsp heavy cream or milk (any kind, dairy or nondairy, is fine)
Preheat oven to 350°F (177°C) and line an 8-inch square pan with lightly greased parchment paper or directly grease the pan.
Prepare the cinnamon crumb mixture: In a medium bowl, combine brown sugar, flour, and cinnamon. Cut in chilled butter using a pastry cutter, two forks, a food processor, or your hands until the mixture forms pea-sized crumbs. Refrigerate until step 5.
Make the cake batter: In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another large bowl, use a mixer to cream butter and sugar until smooth and creamy. Add eggs and vanilla, mixing until combined. Stir in sour cream. Add the flour mixture to the wet ingredients and mix on low speed until just combined. Finally, mix in the milk. Be careful not to overmix. The batter will be thick.
Assemble the cake: Spread half of the batter into the prepared pan. Sprinkle half of the crumb mixture evenly on top. Spread the remaining batter on top, followed by the remaining crumb mixture.
Bake for 32-38 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes.
Prepare the icing: Whisk all icing ingredients together and drizzle over the warm cake.
Remove the cake from the pan using the parchment paper overhang, and slice it into squares. If you didn't use parchment, slice directly in the pan. Serve warm or at room temperature.
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.