Cinnamon Coffee Cake
Indulge in the comforting sweetness of this Cinnamon Coffee Cake, a treat designed to warm your kitchen and your soul! Perfectly moist and tender, this cake is layered with a luscious swirl of cinnamon, brown sugar, and chopped pecans, giving every bite a blend of spiced nuttiness and delightful texture. Featuring simple pantry staples like all-purpose flour, butter, sour cream, and milk, this recipe comes together effortlessly in under an hour, making it ideal for breakfast, brunch, or a cozy dessert. The swirling technique creates an eye-catching marbled effect, while the irresistible aroma of cinnamon beckons everyone to the table. Serve it warm with coffee or tea for a classic pairing that’s hard to beat. Whether for a casual family gathering or a special occasion, this coffee cake promises to be your new favorite go-to recipe!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 0.5 cup sour cream
- 0.5 cup pecans, chopped
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large bowl, whisk together the all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, 1 teaspoon of ground cinnamon, and 0.5 teaspoon of salt.
In another bowl, combine melted butter, eggs, 1 teaspoon of vanilla extract, milk, and sour cream. Mix until well blended.
Pour the wet ingredients into the dry ingredient mixture and stir until just combined. Do not overmix.
Pour half of the batter into the prepared baking pan, spreading evenly.
In a small bowl, mix the brown sugar, the remaining 1 teaspoon of ground cinnamon, and chopped pecans.
Sprinkle half of the cinnamon-pecan mixture evenly over the batter in the pan.
Spread the remaining batter over the cinnamon-pecan layer, then top with the remaining cinnamon-pecan mixture.
Use a knife to gently swirl the cinnamon-pecan mixture into the batter, creating a marbled effect.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
3968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.1 g | 226% | |
| Saturated Fat | 86.2 g | 431% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 2895 mg | 126% | |
| Total Carbohydrate | 564.6 g | 205% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 363.8 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 785 mg | 60% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1257 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
