Today on the blog we’re pulling a recipe from this season’s issue of Magnolia JournalOpens in new tab—because truthfully we were looking for any excuse to whip up something that would get us excited for all things fall. And it worked. This Dutch Oven Cinnamon Coffee Cake recipe is featured in the story “The One Pot Wonder,” among a variety of recipes that are made—and served—in a Dutch Oven.
This slightly crunchy, buttery crumble that generously tops the coffee cake is so good. We have no doubt that it will have you reaching for a larger serving spoon when it’s time for seconds.
Dutch Oven Cinnamon Coffee Cake
From Magnolia Journal Issue 12
Makes 12 servings
Prep: 20 minutes
Bake: 1 hour 20 minutes
Cool: 30 minutes
Ingredients
+ 2 1/4 cups granulated sugar
+ 4 3/4 cups + 1 Tbsp. all-purpose flour
+ 1 cup chopped pecans (optional)
+ 2 tsp. ground cinnamon
+ 1/2 cup butter (1 stick), melted
+ 1 1/2 cups packed dark brown sugar
+ 2 tsp. baking powder
+ 1 tsp. salt
+ 1/2 tsp. baking soda
+ 1 1/4 cups whole milk
+ 1 cup sour cream
+ 2 tsp. vanilla
+ 3/4 cup butter (1 1/2 sticks), softened
+ 3 eggs
Optional Toppings
+ Fresh berries
+ Whipped Cream
Directions
1. For topping, stir together 1 cup of the granulated sugar, 1 cup of the flour, the pecans (if using) and 1 tsp. of the ground cinnamon. Stir in the melted butter to make a crumbly mixture. Chill until needed.
2. For filling, stir together 1 cup of the brown sugar, the 1 Tbsp. flour, and the remaining 1 tsp. ground cinnamon. Set aside.
3. Preheat oven to 350°F. Grease a 6-qt. enamel-coated cast-iron Dutch oven.
4. Stir together the remaining 3 3/4 cups flour, the baking powder, salt, and baking soda in a medium bowl. In another bowl whisk the milk, sour cream, and vanilla. In a large bowl beat the softened butter, the remaining 11/4 cups granulated sugar, and the remaining 1⁄2 cup brown sugar with a mixer on high until creamy. Add eggs, one at a time, beating well after each addition. Add flour mixture in thirds alternating with half of the milk mixture, beating just until smooth after each addition.
5. Spread half of the batter in prepared Dutch oven. Sprinkle filling over batter. Top with remaining batter, spreading evenly. Sprinkle with topping.
6. Bake 1 hour 20 minutes or until a toothpick inserted in center comes out clean.Cool in Dutch oven on a wire rack at least 30 minutes before serving. Store leftovers in foil and refrigerate up to 3 days.
For more Dutch oven recipes, pick up a copy of the fall issue ofOpens in new tab Magnolia Journal.Opens in new tab
