Last year we featured my mom's Monkey Bread recipe. Little did you know, that was one of two in my mom's repertoire of Christmas-morning-cinnamon-baked-goods. If we weren't having monkey bread, we were having coffee cake. My mom made it with Bisquick, but here's a recipe that I've picked up along my career that gives the box mix a run for it's money.

Photo by Stephanie Cornell |

Photo by Stephanie Cornell |

* Note: You’ll need a digital kitchen scale for this recipe. You can get a good one on Amazon for under $20; it’s worth every penny and will transform your baking.

Photo by Stephanie Cornell |

Photo by Stephanie Cornell |



230 g Light Brown Sugar
140 g All-Purpose Flour
15 g Cinnamon
2 g Salt
140 g Butter

In a food processor, combine all until crumbly (as the name might suggest)


395 g Sugar
170 g Butter, softened
17 g Baking Powder
4 g Salt
15 g Vanilla Extract
3 Eggs
340 g All-Purpose Flour
425 g Sour Cream (or Yogurt)

Cream Butter, sugar, baking powder, and salt together in a stand mixer or with a hand mixer until fluffy. Add eggs & vanilla and mix until combined. Add flour and sour cream alternately in three additions. Pour half the batter into a greased tube pan (or 9x13 pyrex baking dish). Top with half of the crumble and repeat.

Bake at 350º for approximately 45min to an hour or until a cake tester comes out clean 

Cool at least 15 min on a wire rack before removing from pan.

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