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.