When the snow falls, I bake. It makes the house smell so good when you come in from the cold.
We have had quite a winter so far, so I have been doing A LOT of baking! The cookie jar has been replenished more times than I can count, so something new needed to grace the kitchen table. While searching the cookbook, I found the perfect recipe…something we could have morning, noon or night. I love treats like that, don't you?
What I found was a recipe from 2005, an old tried and true Cinnamon Coffee Cake that I found on allrecipes.com. I seem to always change up a found recipe a little bit to make it work for our family and this one is no exception. I will share the original recipe and add what I added or changed in parenthesis.
The true test to the “yum” factor came last night…a new friend came to hang out with our youngest. It was the first time they have been to our house. For a late snack, my son cut a few pieces of cake and to the table they went. After the first bite, I heard the friend say “mmmm, this is good!”
Here is the recipe as it was originally printed (with my additions/omissions)
3/4 cup butter (softened)
1 cup sour cream
1 1/2 cups sugar
2 1/2 cups flour
1/2 cup chopped walnuts (I did not use walnuts)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
1 Tbsp. cinnamon
1/4 c sugar
Preheat oven to 400′. Lightly grease one 10″ bundt pan. (I used cooking spray)
Cream 1 1/2 cups sugar together with eggs until well blended. Add sour cream and butter and mix well. Add flour, baking soda, baking powder and mix well. Stir in vanilla (and chopped nuts). Mix remaining 1/4 cup sugar with the cinnamon and set aside.
Pour half the batter into prepared pan. Sprinkle cinnamon sugar over the mixture. Cover with remaining cake batter.
Bake at 400′ for 8 minutes. Lower heat to 350′ and continue to bake for additional 40 minutes.
This is the perfect treat with coffee, tea or milk!
It is not overly sweet and the texture is perfect.
If you make this, let me know in the comments below! Enjoy!