Cinnamon Coffee Cake

Cinnamon Coffee Cake

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I've been making Cinnamon Coffee Cake for many years. Usually during the holidays, but really, it's delicious any time of year. It's moist, packed with cinnamon and pecans. Click to Tweet

I’ve been making this Cinnamon Coffee Cake recipe for many years now. I usually make it during the Christmas holidays, but really, it’s delicious any time of year. It’s moist, packed with cinnamon and pecans.

My husband loves this cake. All he needs to go with it is a big glass of milk or a cup of hot coffee. Perfect for a weekend brunch.

Recipe for Cinnamon Coffee Cake

Ingredients Needed to Make Cinnamon Coffee Cake

  • butter (I always use salted)
  • sugar
  • vanilla extract
  • large eggs (4 of them)
  • all-purpose flour
  • baking powder
  • baking soda
  • salt
  • sour cream
  • ground cinnamon
  • pecans

Instructions for Making this Cake

Preheat oven to 350 degrees. In large mixing bowl, cream butter and 2 cups sugar until fluffy, about 4-5 minutes. Add in vanilla extract. I like to buy real vanilla extract. Yes, it’s more expensive, but it’s worth it to buy good ingredients.

Add in your eggs, one at a time, beating well after each addition.

In a small bowl, combine flour, baking powder, soda and salt. Add flour mixture alternately with sour cream, beating after each addition.

Using a food chopper or a knife on a cutting board, chop pecans. I like to use my food chopper for this as it makes easy work out of chopping nuts! Add the chopped pecans to another small bowl, and add remaining 1/2 cup sugar and cinnamon. Mix to combine.

Spoon 1/3 cake batter into a greased 10″ tube pan–like an angel food cake pan. I’ve found that this type of pan works better than a Bundt pan.

Use Baker’s Joy to Prepare your Cake Pan

I’ve also learned that using Baker’s Joy works really well for a good release on the cake, which is always important. In my early years of baking this cake, I don’t know how many times, I went through this long process, only to have the cake break when it was released from the pan. There are few things less discouraging for a baker! I now use Baker’s Joy for all of my Bundt cake-type recipes that use specialty pans.

Baker’s Joy is worth the extra expense. They don’t call it that for nothing!

Sprinkle 1/3 of cinnamon mixture over batter. Repeat layers two more times. Bake in a preheated oven for 60-70 minutes or until cake tests done. Cool for 10 minutes. Remove from pan to a wire rack to cool completely.

My husbands big slice of coffee cake

This Cinnamon Coffee Cake will serve 8-12 people, depending on how big a piece my husband takes!

See more Cake Recipes Here.

Recipe for Cinnamon Coffee Cake

Cinnamon Coffee Cake

Here's a delicious coffee cake for you to enjoy for a weekend brunch. This is my husband's favorite cake recipe.
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Course: Breakfast, Dessert
Cuisine: American
Keyword: Brunch, Ground Cinnamon, Pecans
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Cooling Time:: 30 minutes
Total Time: 1 hour 55 minutes
Servings: 12

Equipment

KitchenAid Mixer
Nut Chopper
Glass Mixing Bowls
Angel Food Pan

Ingredients

  • 1 cup butter softened
  • 2-1/2 cups sugar divided
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 16 oz sour cream
  • 2 tablespoons ground cinnamon
  • 1/2 cup chopped pecans

Instructions

  • Preheat oven to 350 degrees. In large mixing bowl, cream together softened butter and 2 cups sugar until fluffy. Add vanilla.
  • Add eggs, one at a time, beating well after each addition.
  • In small bowl, combine flour, baking powder, soda and salt. Add alternately with sour cream, beating after each addition.
  • Using a food chopper or knife, coarsely chop pecans. Place in a small bowl, and add remaining 1/2 cup sugar and cinnamon. Stir to combine.
  • Spoon 1/3 batter into a greased 10" tube pan. Sprinkle 1/3 of cinnamon mixture over batter. Repeat layers two more times.
  • Bake in preheated oven for 60-70 minutes or until cake tests done. Cool for 10 minutes. Remove from pan to a wire rack to cool completely.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 
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