Cinnamon coffee cake is perfect for book club, that new neighbor, or brunch.
It’s so light that you won’t even need coffee.
Great coffee cakes are a thing of beautyand this cinnamon coffee cake is no exception.
Credit: Antonis Achilleos
Our cinnamon coffee cake recipe is a favorite among our Test Kitchen.
Learn how to make cinnamon coffee cake.
It is so light that you won’t even need coffee.
(Oh, who are we kidding?
Wealwaysneed coffee, and cake is the perfect excuse to have a cup.)
chilled unsalted butter, cut into 1/2-in.
pieces
3/4cup(6 oz.)
unsalted butter, softened
1cupgranulated sugar
4large eggs
2tsp.vanilla extract
2tsp.baking powder
1/4tsp.baking soda
1(8-oz.)
Add chilled butter pieces.
Pinch and smear mixture between your fingers until butter is evenly incorporated and mixture starts to clump together.
Cover and chill until ready to use (up to 24 hours).
Combine butter and sugars:
Preheat oven to 350F.
Add batter to pan:
Lightly grease a 10-inch tube pan with shortening; dust with flour.
Spoon half of the sour cream batter into prepared pan; top with half of the pecan mixture.
Repeat layers once using remaining sour cream batter and pecan mixture.
This coffee cake can be baked in advance and stored until ready to serve.
Bring to room temperature or warm lightly in the oven before serving.
These mildly sweet cakes are perfect for serving with coffee or tea.
Greek yogurt can be used in the place of sour cream if desired.
This coffee cake can be wrapped and frozen for up to three months.
Consider freezing in individual slices for quick thawing.
Bring to room temperature or warm before serving.
