Description
This Cinnamon Coffee Cake features a delightful blend of flavors, simple preparation, and a sprinkle of cinnamon and nuts, making it an irresistible treat for any occasion.
Ingredients
Scale
- 1 cup butter softened
- 2¼ cups sugar divided
- 4 large eggs room temperature
- 2 tsp. vanilla extract
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 cups sour cream
- 2 tbsp. ground cinnamon
- ½ cup chopped pecans
- additional cinnamon and sugar for garnish
Instructions
- Cream the butter and 2 cups of sugar in a large bowl until fluffy, about 5 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In a medium bowl, whisk together flour, baking soda, and salt; slowly add this into the butter mixture along with the sour cream, mixing just to combine.
- Pour one-third of the batter into a greased 10-inch tube pan.
- In a separate bowl, mix the cinnamon, chopped pecans, and remaining ¼ cup of sugar; sprinkle half over the batter in the pan.
- Add another third of the batter, top with the remaining nut mixture, and finish with the last third of the batter.
- Bake in a preheated oven at 350°F for 60-65 minutes until a toothpick comes out clean.
- Let cool for 15 minutes before removing from the pan and sprinkle with cinnamon and sugar. Allow to cool completely before slicing.
Notes
Ensure butter is softened for easy creaming with sugar.
Allow the cake to cool fully before slicing to prevent crumbling.
Can be served warm or at room temperature for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 23g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg