Cinnamon Coffee Cake
Easy cinnamon coffee cake made from scratch with sour cream and a sweet cinnamon sugar swirl. Perfect for breakfast, brunch, or dessert.
Ingredients
- 3/4 cup butter softened
- 1 cup sour cream
- 1 1/2 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 large eggs
- Optional:
- 1/2 cup chopped walnuts optional, can be omitted
- Cinnamon Sugar Swirl
- 1 Tablespoon ground cinnamon
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 350°F. Prepare a Bundt pan by greasing well and dusting with flour. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- In a small bowl, mix together the cinnamon and 1/4 cup sugar. Set aside.
- In a large bowl, cream the 1 1/2 cups sugar and eggs with a hand mixer until well blended.
- Add the sour cream, vanilla extract, and softened butter. Beat until smooth and fully combined.
- Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
- Spoon half of the cake batter into the prepared Bundt pan.
- Sprinkle the cinnamon sugar mixture evenly over the batter.
- Top with the remaining cake batter and gently smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 5–10 minutes on a wire rack, then carefully invert onto a serving plate to cool completely