By Traeger Kitchen
Classic coffee cake bakes up tender and aromatic on the Traeger. Delicious as is, you can also dress the cake up with a bit of icing. To make the icing, simply mix 1/2 cup powdered sugar with 1 to 2 tablespoons of milk, depending on the consistency you're after. A splash of vanilla, about 1/4 teaspoon, is nice, too. Dip a fork into the glaze and drizzle it over the cake as desired.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.1/2 Cup | Butter, unsalted |
1 1/2 Cup | sugar |
2 Large | eggs |
2 1/8 Cup | flour |
1 Teaspoon | baking soda |
1 1/2 Teaspoon | ground cinnamon |
1/2 Teaspoon | salt |
1 Cup | sour cream |
4 1/2 Teaspoon | vanilla extract |
1/4 Cup | brown sugar |
1 Tablespoon | butter, melted |
Coffee Cake
1
When ready to cook, set the grill temperature to 325℉ and preheat, lid closed for 15 minutes.
2
Spray an 8”x8” cake pan with cooking spray, line with parchment paper then spray the parchment. Set aside.
3
In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time scraping the sides of the bowl between each addition.
4
In a medium bowl sift together the flour, baking soda, cinnamon, and salt.
5
In a small bowl whisk together the sour cream and vanilla.
6
Add the flour and sour cream mixtures to the sugar mixture in three parts alternating between wet and dry, scraping the bowl after each addition.
7
For the Crumble Topping: In a small bowl, combine the ingredients for the crumble.
8
Pour half the batter in the cake pan and sprinkle half the crumb mixture over the top. Pour in the remaining batter and sprinkle with remaining crumbs.
9
Place the pan directly on the grill grate and bake until a toothpick inserted into the center of the cake comes out clean, about 45 to 60 minutes.
325 ˚F / 163 ˚C
01:00
10
Remove from the grill grate and let cool. Slice and serve. Enjoy!
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