CINNAMON SWIRL COFFEECAKE

Cinnamon Swirl Coffeecake image

Provided by By Sarah Caron

Time 3h30m

Yield 10

Number Of Ingredients 15

1/2 cup unsalted butter, softened
1 1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher (coarse salt)
1/2 cup milk
1/4 cup unsalted butter, melted
1/3 cup packed light brown sugar
4 teaspoons ground cinnamon
1 tablespoon Gold Medal™ all-purpose flour
2 tablespoons packed light brown sugar
2 tablespoons old-fashioned oats
2 tablespoons unsalted butter, melted

Steps:

Heat oven to 350°F. Grease a 9x5x3-inch loaf pan on the sides and bottom. Set aside.
Combine 1/2 cup butter with granulated sugar in the bowl of a stand mixer. Beat on medium speed until creamed together about 3 to 4 minutes until smooth and fluffy. Add the eggs one by one, beating well after each addition. Add the vanilla; beat well.
In a medium bowl, sift together the flour, baking powder and salt.
With the stand mixer on low speed, add the flour mixture a little at a time, alternating with the milk. Do not over mix.
In a separate small bowl, stir together all filling ingredients.
Pour half of batter into pan. Spread filling over batter; pour remaining half of batter over filling.
In another small bowl, stir together topping ingredients. Sprinkle topping over batter.
Bake 50 to 60 minutes or until top is golden brown and toothpick inserted in center comes out clean.
Cool 10 minutes in pan on wire rack. Loosen sides of loaf from pan; remove from pan and place on wire rack. Cool completely, about 2 hours before slicing.

Nutrition Facts : ServingSize 1 Serving