A Mexican crumb cake or coffeecake is swirled with cinnamon and chocolate. With the right cinnamon and chocolate combination and a good, fairly dense cake, it can be luscious.
You can use your favorite coffeecake or crumb cake recipe as long as it is not too light and airy. If the batter is too light, the sugar in the filling, as it heats, will turn to liquid and drop through the batter. Most coffeecake recipes will be dense enough.
Today, we’ll give you the recipes for a coffeecake, the filling, a cinnamon dessert sauce, and the whipped cream.
Dutch Sour Cream Coffeecake
2 large eggs
1 1/2 cups sugar
2 tablespoons melted butter
1 teaspoon vanilla
2 cups sour cream
3 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups filling (recipe follows)
Prepare a 9 by 13-inch baking pan by greasing well. Preheat the oven to 375 degrees.
The Chocolate Cinnamon Filling
1 1/2 cups brown sugar
1 1/2 teaspoons cinnamon
2 tablespoons cocoa
1/3 cup dark chocolate chips
The Cinnamon Dessert Sauce
We love both Lyons Cinnamon Dessert Sauce and Lawford’s Private Reserve Cinnamon Cream Syrup. They are very different. Lawford’s is made with cream and is very much like a caramel sauce with cinnamon added. Lyon’s is more of a clear base with Vietnamese cinnamon added. Vietnamese cinnamon is very different than the Cassia cinnamon we are accustomed too- I love it!
We went to work in the test kitchen to make a cinnamon dessert sauce like Lyon’s. This is quite close.
Cinnamon Brown Sugar Whipped Cream
2 cups whipping cream
1 teaspoon brown sugar flavor
1/3 cup brown sugar
1 teaspoon cinnamon
Whip the cream until soft peaks form. Add sugar, cinnamon, and flavor and continuing whipping until it reaches the desired consistency.