Cinnamon Sugar Swirl Coffee Cake
Serves 15
10 mins prep
42 mins cook
38 mins Additional Time
90 mins total
Between the cinnamon-sugar crust AND the cinnamon-sugar swirled through the center, this EASY coffee cake is IRRESISTIBLE!! Soft, fluffy, light, and of course it's perfect with coffee!!
0 servings
Cinnamon-Sugar
Cake
Scan QR code to shop the ingredients!
Get ingredients delivered
Make the Cinnamon-Sugar:
Add both ingredients to a small bowl and stir to combine.
<strong>Make the Coffee Cake</strong>:
Preheat oven to 350F.
Spray a 12-cup Bundt pan very well with cooking spray and add about 1/3 cup of the cinnamon-sugar to the pan. Carefully roll the cinnamon-sugar around the pan, getting it into all the nooks and crannies, so the pan is well coated in cinnamon-sugar; set both the Bundt pan and remaining cinnamon-sugar aside.
To a large bowl, add the butter, sugar, and cream (beat) on high speed with a handheld electric mixer until light and fluffy.
Add the eggs, vanilla, and beat on high speed to combine. Scrape down the sides of the bowl if necessary.
Add the sour cream and beat on high speed to incorporate.
Add the flour, baking soda, salt, and beat on low speed or mix by hand until incorporated; don't overmix or cake will be tough.
Turn half the batter out into the prepared Bundt pan, smoothing the top lightly with a spatula. Tip - Make sure you don't add more than half; novice bakers tend to underestimate how much batter they're adding and the problem is that you then don't have sufficient batter to properly complete the cake. Set remaining batter aside.
Evenly sprinkle the remaining cinnamon-sugar over the cake batter. It may look like a lot but it melts into the batter/cake while baking.
Turn the remaining cake batter out over the cinnamon-sugar layer, smoothing the top lightly with a spatula.
Bake for about 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Since all ovens, pans, climates, etc. are different, I recommend starting to check on the cake at the 30 to 35-minute mark, and keep a close eye on it from there until it's done; don't overbake or it will be dry. Watch your cake and not the clock and if it takes a bit less or longer for your cake to be sufficiently baked than my baking time estimates, do what is needed for your cake.
Allow the cake to cool in the pan on a wire rack for about 20 minutes before inverting it onto a serving platter and serving.