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.

(Recipe modified with new photos on 1/15/22.)

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.

Ingredients to Make Cinnamon Coffee Cake

• butter (I always use salted)
• granulated 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. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Cinnamon Pecan Mixture

Using a knife and cutting board or a nut chopper, coarsely chop the pecans and place in a small bowl.

Add 1/2 cup granulated sugar and cinnamon to the pecans. Stir to combine. Set aside until ready to use.

Prepare the Cake

In a large mixing bowl, cream  the softened butter and 2 cups granulated sugar until fluffy, about 4-5 minutes. Add in vanilla extract.

I like to buy real vanilla extract or make my own with vanilla beans and vodka. 

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

In a small bowl, combine the all-purpose flour, baking powder, baking soda and salt.

Add the flour to the creamed mixture alternately with sour cream, beating well after each addition.

Assemble the Coffee Cake

Spoon 1/3 cake batter into a greased 10″ tube pan–like an angel food cake pan or coffee 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 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, ending with the cinnamon pecan mixture.

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.

This Cinnamon Coffee Cake will serve 12-16 people, depending on how big a piece my husband takes!

See more Cake Recipes Here. Browse Desserts Here. 

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.

5 from 1 vote

Print Rate

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: Ground Cinnamon, Pecans, Sour Cream

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Cooling Time: 30 minutes minutes

Total Time: 1 hour hour 55 minutes minutes

Servings: 16

Equipment

KitchenAid Mixer

Nut Chopper

Glass Mixing Bowls

Coffee Cake Pan

Cook ModePrevent your screen from going dark

Ingredients  

1x2x3x

• 1 cup butter softened
• 2 1/2 cups granulated 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. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Cinnamon Pecan Mixture

• Using a knife and cutting board or a nut chopper, coarsely chop the pecans and place in a small bowl.
• Add 1/2 cup granulated sugar and cinnamon to the pecans. Stir to combine. Set aside until ready to use.

Prepare the Cake

• In large mixing bowl, cream together the softened butter and 2 cups granulated sugar until fluffy. Mix in the vanilla extract.
• Add large eggs, one at a time, beating well after each addition.
• In a small bowl, combine the all-purpose flour, baking powder, baking soda and salt.
• Add in the flour mixture, alternately with the sour cream, beating after each addition.

Assemble the Coffee Cake

• Spoon 1/3 batter into a greased 10" tube pan. Sprinkle 1/3 of cinnamon mixture over batter. Repeat layers two more times ending with the cinnamon and pecans.
• Bake in preheated oven for 60-70 minutes or until cake tests done, using a toothpick inserted into the center that comes out clean.
• Cool for 10 minutes. Remove from pan to a wire rack to cool completely. Serves 16.

Notes

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

Nutrition

Calories: 408kcal | Carbohydrates: 52g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 409mg | Potassium: 105mg | Fiber: 1g | Sugar: 32g | Vitamin A: 604IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg

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