CINNAMON BOMB COFFEE CAKE
½ cup butter (1 stick), softened
1 cup + 2 tablespoons sugar, divided
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 tablespoons brown sugar, packed
2 teaspoons cinnamon
Preheat the oven to 350 degrees.
Combine the butter and 1 cup of the sugar in the bowl of a stand mixer. Cream with the paddle attachment until well blended. Add the egg and vanilla to the bowl and mix to combine.
Combine the flour, baking soda, and salt in small bowl and whisk to combine.
Add half the flour mixture and half the buttermilk to the stand mixer. Mix, scraping down the sides, and then add the remaining flour and buttermilk. Mix until a smooth batter has formed.
Combine the remaining 2 tablespoons of sugar, the brown sugar, and the cinnamon in another small bowl. Whisk together.
Coat a loaf pan with non-stick cooking spray. Spread half of the batter in the bottom of the pan and top it with half of the cinnamon and sugar mixture. Then, top that with the other half of the batter and the remaining cinnamon sugar. Using the tip of a steak knife create swirls in the top of the batter and cinnamon sugar.
Bake for 50-55 minutes until a knife inserted in the center comes out clean. Let cook for 20-30 minutes before removing from the pan and slicing… if you can wait!