Did you know that coffee cake doesn’t have any coffee in the recipe? Bizarre I know. It’s the classic breakfast recipe that is paired with a hot cup of jo and you don’t want to miss out on it. In fact I’m pretty sure that I could eat one of these slices every morning for the rest of my life just because its moist and bursting with flavor. The ground cinnamon in this recipe is also just screaming fall recipe to me.

I mean just look at that topping!

It’s National Coffee Month and I thought there is no better way to celebrate it by having a big slice of coffee cake with a big honking cup of coffee with cream. This was my first attempt to making a coffee cake in my 30 years of life. Take that back it was my second go at it because my first go at making this into muffins just didn’t work out. 

Some things are just meant to stay in cake form and this is one of them.

One thing about coffee cake is you can have it for breakfast or sneak in a piece for lunch or dinner. If you are my toddler daughter she gets a piece right before bed thanks to her dad.

International delight has an online community that offers coupons, tablet giveaways and lots of fun recipes. To sign up check out International Delight.

ENJOY ~ Meagan

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Coffee cake

Yield: 15 slices

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

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Ingredients

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1/2 cup International Delight French Vanilla creamer
• 3/4 cup buttermilk
• 1/2 cup light brown sugar
• 1/2 cup pecan chips
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Instructions

Preheat oven to 350 degrees F.

In a bowl combine the flour, baking soda, cinnamon and salt.  Set it aside.  In a large mixing bowl cream together the butter and both sugars.  Mix in the eggs and vanilla.  Pour in the dry ingredients along with the creamer and buttermilk.  Mix until well combined.

Pour the batter into a 9 by 13 greased baking dish.  Place in the oven for 20 minutes.  While its cooking, mix the topping together and after the 20 minutes spread out the topping over the top of the cake.  Place back in the oven for 20-25 minutes.

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.