Ever wake up and just want a warm, comforting piece of cake? That was me a few days ago. I rolled up my sleeves, with coffee cup in hand, and mixed up this Cinnamon Swirl Skillet Coffee Cake.
My goal was to mix it all in the skillet, which is doable, but can be a bit messy if you aren’t careful, especially since this GF, DF Cinnamon Swirl Skillet Coffee Cake recipe uses a small, ~8″ cast iron skillet. Using a bowl is probably easiest, but I did melt the butter in the skillet, which allowed me to grease the skillet at the same time. It’s kind of a genius move.
I used Miyoko’s Oat butter, coconut milk, and gluten-free flour, but you do you. Use regular butter, dairy-full milk, and flour- it all works. We snacked on this moist Mini Cinnamon Swirl Skillet Coffee Cake for breakfast and as dessert after dinner. Yum.
Happy eating,
~Monique
Mini Cinnamon Swirl Skillet Coffee Cake
3/4 cups flour (or a Gluten-Free flour mix)
3 heaping tbls dark coconut or brown sugar
1 tsp baking powder
1/8 tsp salt
6 tbls full-fat coconut, or preferred, milk
1 egg
2 tbls butter, melted (choose a dairy-free butter like Miyoko’s Oat Milk butter if desired)
1 tsp vanilla extract
Cinnamon Sugar Swirl
2 tbls butter, melted (choose a dairy-free butter like Miyoko’s Oat Milk butter if desired)
2 tbls coconut or brown sugar
3/4 tsp ground cinnamon
Vanilla Icing
1/3 cup powdered sugar
1 tbls coconut, or preferred, milk
1/2 tsp vanilla
Directions: Preheat the oven to 350 degrees. Place 2 tbls of butter in a [roughly] 8″ cast iron skillet or other small skillet. Set this in the oven while it’s preheating to melt the butter while you gather the rest of the ingredients.
Make the Cinnamon Sugar Swirl: Remove the skillet from the oven, swirl the melted butter around (this will grease the pan), and then pour the melted butter into a small bowl. Stir in the coconut sugar and cinnamon. Set aside.
Whisk together melted butter, milk, egg, and vanilla. Whisk together the flour, sugar, baking powder, and salt in a separate bowl, then add to the wet ingredients and stir to combine.
Pour the coffee cake batter back into the greased skillet. Drizzle the Coffee Cake with the Cinnamon Sugar Swirl, and use a butter knife to swirl this throughout the dough. Bake for ~25 to 30 minutes or until the edges begin to pull away from the sides and the cake springs back after touching. There will be a few minutes of continued baking as the cake cools in the skillet, so slightly underdone is ok.
Mix the powdered sugar, coconut milk, and vanilla in a small bowl. This should be thick but drizzleable. Adjust as needed (more powdered sugar if too thin, another teaspoon of milk if too thick). Drizzle over the top of the Cinnamon Swirl Skillet Coffee Cake. Serve while warm.
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