Description
A delightful coffee cake swirled with cinnamon sugar, perfect for any occasion.
Ingredients
Scale
- ½ cup granulated sugar (for cinnamon-sugar)
- 1 tablespoon cinnamon (for cinnamon-sugar)
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Add both cinnamon-sugar ingredients to a small bowl and stir to combine.
- Preheat oven to 350°F.
- Spray a 12-cup Bundt pan with cooking spray and add about 1/3 cup of the cinnamon-sugar to the pan, rolling it around to coat.
- In a large bowl, add butter, sugar, and cream, beating on high speed until light and fluffy.
- Add eggs and vanilla, beating to combine. Scrape down the sides as necessary.
- Incorporate sour cream, beating on high speed.
- Add flour, baking soda, and salt, mixing on low speed or by hand until just combined.
- Transfer half the batter to the prepared Bundt pan, smoothing the top lightly.
- Sprinkle remaining cinnamon-sugar over the batter.
- Pour remaining batter over the cinnamon-sugar layer, smoothing the top.
- Bake for 40 to 45 minutes, checking for doneness with a toothpick starting at 30 to 35 minutes.
- Cool in the pan on a wire rack for about 20 minutes before inverting onto a platter.
Notes
- Don’t overmix the batter to avoid a tough cake.
- Watch the cake closely towards the end of the baking time to prevent overbaking.
- Ensure to cool the cake before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg