Cinnamon Coffee Cake + Unbaked Cherry Cheesecake

Literally months ago a reader asked if I would post details about two of the recipes I mention most frequently here on my blog.

Today is the day!

Growing up, we only had Cinnamon Coffee Cake on Christmas morning. It was a tradition and a culinary highlight of the year. In our home, Cinnamon Coffee Cake is just monkey bread, but it’s made with biscuit dough instead of yeasted dough, which I think makes a big difference.

I have zero pictures of Cinnamon Coffee Cake. Maybe because we’re all too busy eating it to take photos?

I make this a handful of times throughout the year; sometimes for a special breakfast (I like mine with a dollop of plain yogurt on the side, or topped with a little bit of butter) or I’ll make it for dessert when we have company and serve it with some vanilla ice cream.

CINNAMON COFFEE CAKE

STEP ONE: MAKE DOUGH

Combine:

• 2 cups flour
• 1/4 cup white sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cup buttermilk (or 1 tablespoon vinegar mixed into just over 1 cup of milk)
• 1/4 cup melted butter (or light-tasting oil)
• 1 egg

Combine dry ingredients together in a bowl and stir with a fork. Whisk the egg into the milk (with the same fork!) and add the liquid ingredients (including the melted butter or oil) to the dry ingredients. Mix until just combined (again, I use a fork).

STEP TWO: MAKE CINNAMON SUGAR

In a wide bowl, combine white sugar and cinnamon. I don’t measure this. I’m guessing I use about 1/2 cup sugar and several teaspoons of cinnamon?

STEP THREE: COAT DOUGH BALLS

Grab small balls of the dough with a spoon (or your hand) and drop them into the cinnamon sugar. Toss to coat, then place into a greased 8×8″ pan (or a round bundt pan).

STEP FOUR: PREPARE THE SAUCE

Over medium heat in a medium saucepan melt:

• 1 cup brown sugar
• 1/2 cup butter

Whisk until well combined and bubbling lightly, then pour the sauce directly over the dough balls.

STEP FIVE: BAKE @ 375°F/180°C

Different pans bake at very different speeds. If you layer dough in a bundt pan it will take considerably longer than if it’s being baked in a single layer in an 8×8″ pan.

• An 8×8″ pan (glass vs. metal will cook at a different rate) should take 20-25 minutes.
• The silicone bundt pan my family prefers needs 35+ minutes of bake time.

A skewer inserted between balls of dough should come out clean. The dough balls themselves may be cooked through, but the areas where pieces overlap sometimes need a bit longer.

Note:

• I usually prepare the dough, roll the balls in sugar, place them in a greased pan, cover, and refrigerate it overnight. On Christmas morning (or when company arrives), I pull it out of the fridge while the oven preheats, make the sauce, and pour it over the cold dough. It works just as well as making the dough fresh.

UNBAKED CHERRY CHEESECAKE

Growing up, we ate Unbaked Cherry Cheesecake twice a year—both times in December. This was my sister’s/father’s go-to birthday cake (they share the same birthday in mid-December) and then we’d turn around and have it again for Christmas. Since it’s a family favourite, there were no complaints!!

(I’m far more civilized and enjoy my birthday in May, so I spread out my cherry cheesecake consumption.)

This is a simple recipe, but I love it with all my heart.

STEP ONE: MAKE THE BASE

• I use prefab graham cracker crumbs (as in, I don’t crush up full graham crackers). Brand does seem to matter and I swear Honeymaid (Christie) are the best option in Canada.
• I don’t use exact measurements or add sugar to the base. It’s just melted butter and graham crumbs. The ratio is generally about 1 1/4 cups of graham crumbs to 1/4 cup melted butter, but I eyeball it and add more or less of something to make sure it’s holding together properly.
• Once the mixture is ready, press firmly into a baking pan. I usually make enough for a 9×13 and an 8×8 since I tend to be serving a crowd that all loves Unbaked Cherry Cheesecake and we want leftovers for as long as possible.

Once the base is pressed into the pans, refrigerate for at least 15 minutes, or up to overnight, so the butter can set.

STEP TWO: MAKE THE TOPPING

Here’s the ratio I use:

• 12 oz of softened cream cheese (beat with electric beaters first)

Mix in:

• 1 cup icing sugar

Only once those two ingredients are combined add in

• 1 cup of whipped cream (not whipping cream; cream that has been whipped) or 1/3 tub of Cool Whip or

Spread this over the graham base. Top with another 1 cup of whipped cream (or 1/3 tub of Cool Whip).

Refrigerate.

(I’m usually doubling this when I make mine.)

STEP THREE: TOP WITH CHERRY PIE FILLING

ED Smith is my favourite.

Done! This can be made a few days in advance and I think it tastes better when it’s been sitting in the fridge for at least a full day.

Whoever requested these recipes—apologies for the delay. This post has been sitting at the bottom of my drafts for months but I didn’t forget about it!!!

Your turn.

• What’s your go-to Christmas breakfast?
• What’s your preferred sweet treat on your birthday?

Header photo by LAUREN GRAY on Unsplash