Cinnamon coffee cake: the sweet, crumbly excuse to eat dessert for breakfast. It’s the nostalgic bite of warmth, sugar, and regrets (later). This classic bakes up buttery layers swirled with cinnamon, all topped with a crunchy streusel. No, it won’t fix your life, but it will make your morning less tragic. Imagine biting into soft cake with bursts of spiced perfection. Forget bland coffee companions; this cake demands attention. Ready to crumble into bliss? Let’s bake.
Classic Cinnamon Coffee Cake
A timeless cinnamon coffee cake layered with buttery goodness and a crisp topping. Perfect for breakfast or indulgent brunches.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter softened
- 1 cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1/2 cup chopped pecans optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch baking pan.
- Cream butter and sugar together until fluffy.
- Add eggs one at a time, beating well. Stir in vanilla.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the flour mixture to the wet ingredients, alternating with sour cream.
- In a small bowl, mix brown sugar and cinnamon.
- Pour half the batter into the pan, sprinkle with half the cinnamon mix.
- Add remaining batter, then top with the rest of the cinnamon and pecans.
- Bake for 40 minutes or until a toothpick comes out clean.
- Cool slightly before serving.
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals (per serving)
- Calcium: 15%
- Iron: 8%
- Vitamin A: 10%
- Magnesium: 6%
- Potassium: 4%
Additional Notes/Tips
- Add a drizzle of glaze for extra decadence.
- Swap pecans for walnuts or skip them altogether.
- Pair with strong coffee for peak experience.
- Store in an airtight container to keep the magic alive.
