"This slightly crunchy, buttery crumble that generously tops the coffee cake is so good."

By Perri Ormont Blumberg
November 15, 2019
Magnolia

There are certain things we miss about summer. Endless beach days. The "school's out" mentality years, even decades after we graduate. Ice cream every day.

But if there's one thing we love about fall, it's the excuse to be cozy indoors with a book, a blanket, and warm mug of something, whenever we please. And what pairs best with all of that? An indulgent, cinnamon-spiked slice of coffee cake. Thankfully, Joanna Gaines' blog, Magnolia, has shared the perfect fall coffee cake recipe: Dutch Oven Cinnamon Coffee Cake.

"Today on the blog we're pulling a recipe from this season's issue of Magnolia Journal—because truthfully we were looking for any excuse to whip up something that would get us excited for all things fall. And it worked," the post reads.

If you're skeptical about making coffee cake in a Dutch oven, just wait until you taste it. "This slightly crunchy, buttery crumble that generously tops the coffee cake is so good. We have no doubt that it will have you reaching for a larger serving spoon when it's time for seconds."

The recipe only takes about 20 minutes to assemble (and around an hour-and-twenty minutes for baking, plus a 30-minute cooling period), and comes together with pantry staples like pecans, vanilla, brown sugar, and more. Before serving, add a handful of fresh berries and a dollop of whipped cream, if you'd like. Or, a scoop of ice cream certainly does the trick.

WATCH: Hummingbird Bundt Cake

Because who said we had to limit that ice cream every day outlook to only summer? Now, we'll just get the fire burning before we dig into dessert.

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