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. Remember to put on your favorite music when you  bake – it makes it taste better – seriously – food with love and music – what could be better! Try cooking with kids – especially cakes – they love to stir and taste everything. Then you can play grandma music – how about – Dancing in my room!

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.

We’ve been serving ours with Bavarian  cream, a cinnamon syrup, and  flavored whipped cream—usually cinnamon brown sugar whipped cream or caramel  whipped cream.  It’s so good, we turned ours into a mix.

Today, we’ll give you the recipes for a coffeecake, the  filling, a cinnamon dessert sauce, and the whipped cream.

Dutch Sour Cream Coffee Cake

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)

Directions

Prepare  an 9 by 13-inch baking pan by greasing well.  Preheat the oven to 375 degrees.

1. Beat the eggs with an electric mixer until frothy.
2. Add the sugar, melted butter, and vanilla and continue beating  until smooth and light.  Beat in the sour cream.
3. In another bowl, mix the flour, leavenings, and salt.
4. Add the dry ingredients to the creamed ingredients and mix with a  spatula until combined.
5. Spread half the batter into the prepared pan.  Sprinkle half the filling over the  batter.  Spoon the remaining batter over  the layer of filling.  Sprinkle the  remaining half of the filling over the top of the battier.  You will have a layer of batter, a layer of  filing, a layer of batter, and a final layer of filling on the top.
6. Bake in the preheated oven for 25-30 minutes or until the cake tests  done.

The Chocolate Cinammon Filling ( Irresistable!)

Mix together:

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.

Here is a cinnamon  dessert sauce like Lyon’s.

1 cup brown sugar

1 1/2 tablespoons cornstarch

2 teaspoons Vietnamese cinnamon

1 1/2 cups water

1 teaspoon vanilla

4 tablespoons butter

1. Combine the sugar, cornstarch and cinnamon in a medium saucepan. Stir in the water until smooth.
2. Cook over medium heat, stirring constantly, until mixture comes to a boil and slightly thickens.
3. Remove from heat, add the butter, and stir in the vanilla extract.

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.

In this recipe: Cocoa, Cinnamon, Lyons sauce unless you make your own version, and Marsden and Bathe extract. All are available from our partner – The Prepared Pantry.