Today Show: Warren Brown Cinnamon-Sugar Coffee Cake Recipe

Today Show: Warren Brown

Today Food is showcasing sweet treats, and Warren Brown visited with his Cinnamon-Sugar Coffee Cake. For another fun baking project, try Siri Pinter’s Muffin Tin Fruit Pies.

You can mix up the elements of this cake the day before; just keep things chilled until you’re ready to start assembling them. Slower is better when you are using the mixer, according to Brown. He is also a big fan of premixing, “so the mixer doesn’t have to do all the work.” Do you like to stir and whisk, or would you prefer to leave that to the appliances?

Today Show: Warren Brown Cinnamon-Sugar Coffee Cake Recipe Ingredients

• 2 1/2 cups Unbleached All-Purpose Flour
• 1 cup Milk
• 1 tbsp Heavy Cream
• 1 1/2 oz sliced Almonds (or use chopped Walnuts)
• 3 Eggs
• 1/4 tsp Baking Soda
• 1/4 cup Lemon Juice
• 1 tsp Vanilla Extract
• 2 tbsp minced Candied Ginger
• 3 Egg Yolks

Topping Ingredients

• 1/2 cup chopped Walnuts
• 2 1/4 cups Superfine Sugar
• 1/2 tsp ground Cinnamon
• 1/4 cup packed Dark Brown Sugar
• 6 oz chilled Unsalted Butter
• 3/4 tsp ground Ginger
• 1/2 tsp Kosher Salt

Cinnamon-Sugar Glaze Ingredients

• 1 cup sifted Confectioners Sugar
• 1/2 tsp ground Cinnamon
• 1 or 2 tbsp Milk
• 1/2 tsp Vanilla Extract
• 1 pinch ground Allspice
• 1 pinch Salt

Warren Brown: Today Show Cinnamon-Sugar Coffee Cake Recipe Directions

1. Preheat the oven at 325 F.
2. Prepare a large Bundt pan with cooking spray.
3. Mix flour with a little bit of salt, 1/4 tsp ground ginger, and baking soda.
4. Separately, mix lemon juice with milk, vanilla, and cream; reserve.
5. Place the paddle attachment on a stand mixer. Combine the rest of the butter and superfine sugar with candied ginger and almonds. Mix on low speed for a few minutes.
6. One at a time, add eggs and their yolks, mixing after each addition.
7. Turn the mixer speed to low. Alternating between dry and wet ingredients, add these in three batches, mixing after each.
8. Stop the mixer and scrape down the sides. Run the mixer on low for 15 seconds.
9. Sprinkle the prepared topping into the greased Bundt pan.
10. Add enough batter to fill the pan 3/4 full.
11. Bake the cake for 45-50 minutes, until golden brown.
12. Let cake cool on a wire rack for about five minutes before removing it from the pan.
13. After the cake has completely cooled, drizzle with glaze and serve.

Topping Directions

1. Combine walnuts with 3 tbsp superfine sugar, brown sugar, 2 tbsp butter, 1/2 tsp ginger, cinnamon, and 1/4 tsp salt. Refrigerate.

Cinnamon-Sugar Glaze Directions

1. Combine ingredients with a whisk in a medium bowl until smooth.
2. Add more sugar if the glaze needs to be thicker. Keep refrigerated in an airtight container for up to one week.