Try this simple recipe for Cinnamon Coffee Cake for your next brunch!! This coffee cake recipe is a family favorite because it comes out perfectly every time. When I’m craving something sweet in the morning, this coffee cake is what I reach for. You can probably whip up this easy and affordable dessert without having to make a special trip to the store.
This coffee cake goes great with a cup of hot coffee, or an icy cold glass of milk. I love making it for breakfast on the weekends, and for holidays like Christmas or Easter. Between the cinnamon swirl layer and the generous amount of streusel topping, every bite is a perfect combination of flavor and texture.
Imagine this coffee cake warm from the oven. Imagine the aroma of cinnamon filling your kitchen. Kind of makes you wish it was Sunday morning every day, eh? It’s a sweet, moist, easy cake recipe with a buttery, crumbly cinnamon-flavored streusel topping – the perfect treat to enjoy with a cup of coffee!
Not what you are looking for? Try these other great breakfast recipes:
- Breakfast Coffee Cake
- Microwave Ham, Mushroom & Swiss coffee cup scramble
- Cinnamon Sugar Zucchini Coffee Cake
- Brown Butter Cinnamon Rolls
Cinnamon Coffee Cake
Try this simple recipe for Cinnamon Coffee Cake for your next brunch!!
- Prep Time: :20
- Cook Time: :45
- Total Time: 1:05
- Yield: 8-10
- Category: Breakfast
- Method: Baking
- Cuisine: Breakfast
Ingredients
Instructions
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Stir together pecans, cinnamon, 1 cup of the flour, 1 cup of the brown sugar, and 1 teaspoon of the salt in a bowl. Add chilled butter pieces. Pinch and smear mixture between your fingers until butter is evenly incorporated and mixture starts to clump together. Cover and chill until ready to use (up to 24 hours).
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Preheat oven to 350°F. Beat softened butter, granulated sugar, and remaining 1/2 cup brown sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 4 to 5 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.
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Stir together baking powder, baking soda, and remaining 2 1/2 cups flour and 1/2 teaspoon salt in a bowl. Add baking powder mixture to softened butter mixture alternately with sour cream in 3 additions, beginning and ending with baking powder mixture, beating on low speed until just combined after each addition.
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Lightly grease a 10-inch tube pan with shortening; dust with flour. Spoon half of the sour cream batter into prepared pan; top with half of the pecan mixture. Repeat layers once using remaining sour cream batter and pecan mixture. Bake in preheated oven until a wooden pick inserted in center comes out clean, 45 to 55 minutes, tenting with foil after 35 minutes if needed to prevent excessive browning. Cool cake in pan on a wire rack 15 minutes; invert cake onto wire rack, and let cool completely, about 2 hours.