CINNAMON EXPLOSION coffee cake.

i saw this recipe from olivia tuesday morning. and i did the only logical thing i could think of... which was to drop everything i was doing and bake them right away. and i did. it was one of those gloriously rainy day where i spent all day in the kitchen with the beach boys singing sweet ballads, didn't regret skipping out on washing my hair and pretended my pajamas were real clothes.

let me just tell you about t

he incredible cinnamon scent that overtook the tiny kitchen was so heavenly and made 45 minutes feel like 45 days. i impatiently kept opening the oven to get a peek at the scrumptious goodness. {and that was just for cake! you don't wanna know what i'm like at christmas time! whats my age again?! my egg cracking fail and shell that got in the batter as a result seem to ask the same question.}

i made a few adjustments to the recipe. i swapped the sour cream for cream cheese {saving a trip to the grocery store and saving my taste buds from one of my most hated condiments!} i added a giant heaping of cinnamon to the cake {because really you can never go wrong with cinnamon} and i thought i'd invite its best friend nutmeg along, as they are an unbeatable duo. vanilla, feeling left out, demanded to be increased and i agreed! the results? an utterly rich and flavorful cake thats more moist than the traditional coffee cake and goes perfectly with my cup of tea in the morning. {like olivia said cake for breakfast! its simply the best!}

CINNAMON COFFEE CAKE

{martha stewart style}

• • • CHELSEA STYLE:
      1 stick unsalted butter
      
      • 1 3/4 cups all-purpose flour
        
        • 2 teaspoons baking powder
          
          • 1 teaspoon baking soda
            2 tablespoons cinnamon
            2 teaspoons nutmeg
            
            • • • • • • • 1 cup cream cheese
                          
                          • • • • • • • • 1 cup granulated sugar
                                          
                                          • • • • • • • • • 2 tablespoons pure vanilla extract
                                                            
                                                            • • • • • • • • • • 2 large eggs
                                                                                
                                                                                • • • • • • • • • • • 2 cups confectioners' sugar
                                                                                                      
                                                                                                      • FOR THE STREUSEL TOPPING
                                                                                                        
                                                                                                        • 1 cup packed dark-brown sugar
                                                                                                          
                                                                                                          • • 1 cup all-purpose flour (spooned and leveled)
                                                                                                              
                                                                                                              • • • 1/2 teaspoon salt
                                                                                                                    
                                                                                                                    • • • • 1 tablespoon ground cinnamon
                                                                                                                            
                                                                                                                            • • • • • 1 stick chilled unsalted butter, cut into small pieces

• • • • • 1. Preheat oven to 375 degrees, Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, cinnamon, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
             1. Butter and flour a 9X13 pan. In a small bowl, whisk together flour, cinnamon, nutmeg, baking powder, and baking soda; set aside.
                1. Using an electric mixer on medium speed, beat together butter, cream cheese, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.
                   1. Pour half the batter into the pan. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 40 to 45minutes. Cool in pan 5 minutes. Go crazy with confectioners' sugar.

a mere ten seconds later.

completely covered with powered sugar.

as in full-box-is-now-empty-oh-well covered.

i forgot how easily it is to slice yourself a square.. and then slowly but surely slice off a teeny sliver. and then another. and then another. maybe thats why this is originally a muffin recipe. woops.. but how could you not? look at the brown sugar cinnamon crumble. {i could eat a bowl full of baked crumble. just straight up crumble goodness.}

have a most tasty and delectable day!

p.s. i will announce the giveaway winner tomorrow. so you still have time to enter!

double p.s. i made a special link for blog buttons {a la lauren!!}. just click on the button love picture.

triple threat p.s. i'm baking today... someone call the sweet treats police. I'M OUTTA CONTROL!