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Cinnamon Coffee Cake

Swirl of cinnamon goodness

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 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)

Cinnamon Swirl Bundt Coffee Cake (I simply call it Cinnamon Coffee Cake)

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

3 eggs

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.

Three eggs into sugar.

Mixing well.

Pour half the batter into prepared pan. Sprinkle cinnamon sugar over the mixture. Cover with remaining cake batter.

Add cinnamon sugar.

after covering cake, top with remaining batter.

Bake at 400′ for 8 minutes. Lower heat to 350′ and continue to bake for additional 40 minutes.

Cool 5 minutes before inverting to plate.

Cool on plate.

This is the perfect treat with coffee, tea or milk!

It is not overly sweet and the texture is perfect.


Served warm is just delicious!

If you make this, let me know in the comments below! Enjoy!

Scary Mommy

Wednesday 9th of March 2011

OMG! This is the recipe that my mom makes!! It's sooooo good. Her only addition is Hershey's powder with the cinnamon. YUM.


Tuesday 1st of March 2011

Oooooh, that looks DELICIOUS!! Thanks for sharing; this must make the house smell amazing :)


Monday 28th of February 2011

Kelly,I have had the same recipe for years and have had the same results...yummmm.I send one to David, in Colorado,at his request,at least 6-7 times a year.The other times I send a chocolate chip cake,made in a bundt pan,that is dense and mails well too.Both cakes are great for tailgating,picnics etc. where no plates or forks are necessary.I love your recipes,keep them coming.


Monday 28th of February 2011

Thanks Mary!! That is good to know that this mails well! Glad you are liking the recipes- More are on the way! :)


Monday 28th of February 2011

So totally hungry now...LOL that looks delicious!


Monday 28th of February 2011

It is so, so good- and did not last long! It was gone yesterday!

Kay Loerch

Monday 28th of February 2011

really good and easy... making this is place of our traditional cinnamon roll next Christmas. It's a lot easier and just as good


Monday 28th of February 2011

Oh! I NEVER thought of that! We have cinnamon rolls every Christmas too...this would be soooo much easier!