Cinnamon Coffee Cake

Today is posting day for the new Secret Recipe Club. Each month members are “assigned” a participating food blogger. We choose any recipe from the assigned blog to make or bake, and blog about the recipe keeping the blogger a secret until posting day.

My secret blogger this month is Heather, Eggs, Cream and Honey. Heather is an American living in England and a fabulous British Mummy Blogger. She is baking her way through motherhood, one cake at a time, which is a philosophy I really like!

She has 18 cake recipes on her site right now and it was hard to pick just one to try, but I loved her post When in Doubt…Bake. Instead of jogging, or doing yoga to unwind, she bakes. “Trust me when I say it solves more problems than you think…”

This delightful coffee cake was breakfast last Sunday and it came together quickly and easily and the house smelled amazing while it baked. It rose beautifully, in fact, I was a little nervous that it would overflow. Luckily it didn’t, but next time I’ll bake it on a tray just in case.

It was cinnamony, moist and delicious. Everything you’d want in a Cinnamon Coffee Cake bundt cake. I drizzled it with a cinnamon chip and white chocolate chip glazes, but I think it almost looked prettier without them.

Cinnamon Coffee Cake

Cinnamon Coffee Cake

Ingredients

  • 1 cup butter, room temperature
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (16 ounces) sour cream
  • 3/4 cup brown sugar
  • 1 tablespoons ground cinnamon
  • 1/2 cup chopped walnuts or pecans (I omitted these. I think raisins would be a great substitution.)

Directions

  1. Preheat oven to 350º. Coat a 10 cup fluted bundt or tube pan coated with vegetable or olive oil cooking spray.
  2. Combine flour, baking soda and salt set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. Add flour mixture alternately with sour cream, beating just enough after each addition to keep batter smooth.
  5. Spoon a third of the batter into the bundt pan.
  6. Combine cinnamon, nuts and brown sugar; sprinkle a third over batter in pan. Repeat layers.
  7. Cook in oven for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. (I served it warm and it sliced perfectly.)
  8. To make the glaze
  9. Melt 1/4 cup cinnamon chips with 1/2 teaspoon butter flavored Crisco in the microwave in a Ziploc on 50% power for about 30 seconds to one minute until the chips are melted (just sort of knead the chips in the bag a little bit and don't over heat them). Then I did the same with 1/4 cup white chocolate chips and 1/2 teaspoon butter flavored Crisco.

Notes

adapted from The Taste of Home Baking Book

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http://www.barbarabakes.com/2011/04/cinnamon-coffee-cake/

Thanks Heather for posting this scrumptious cake recipe. I look forward to trying more of your terrific recipes.

 




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Comments

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  1. Cheryl says

    This cake was absolutely delicious. I could have baked it less but I wanted to follow the recipe as stated. I had to take it out at about 45 minutes. The next time I will be hovering over it at 40 minutes. I decided not to use the glaze. The office was delighted.

  2. Cheryl says

    I forgot to mention that I don’t have a microwave so would you have any suggestions when melting the chips & shortening other than the stove top. Double boiler?

  3. Cheryl says

    Would it be possible to use cake flour. I always like the final product when using cake flour. It seems much lighter.

  4. Mary P. says

    This is absolutely amazing.omg…I used cappuccino and semisweet burgundy choc chunks for the glaze. It was so moist and fluffy that it defies description. ABSOLUTE HEAVEN…..

  5. MJ says

    I use the cinnamon chips from the “Prepared Pantry”. They do not use artificial flavorings in the cinnamon chips. I send dozens of cookies to our troops through “Baking Gals” and I try to only use premium ingredients for our soldiers. The spice cookies I bake, with these cinnamon chips, are one of my favorites. I also use these chips with the King Arthur cinnamon roll recipe, using K.A. cinnamon filling. I also exclusively use Vietnamese cinnamon in all my recipes.

  6. Angie Hamlett says

    Barbara, I want to try several of your recipes, but can’t find cinnamon chips.
    Do you get them in a specialty store?

    Angie

    • says

      Hershey’s makes Cinnamon Chips and many of my local grocery stores sell them, including Harmons. I used Merkens mini Cinnamon Baking Chips from Gygi, and King Arthur also sells mini cinnamon chips.

      FYI, I just made this coffee cake again last week and it is fabulous!

  7. says

    yum! this coffee cake looks divine! i got a bundt pan for Christmas and I haven’t used it yet, so maybe it’s time I break it in! i adore cinnamon. I’ve never tried or baked with cinnamon chips before. They sound amazing!

    • Cheryl says

      I would like to save this recipe but my computer is down so I am not able to cut and paste to my word document. Any suggestions on how I can email it and save in my yahoo account? This cake looks delicious.

  8. Marie-Claude says

    I made this cake this week and brought it at my work place. EVERYBODY loved it ! They fought for the last slice… wonderfull recipe. I have to admit I replaced your glaze by an other one without shortening ( simply maple syrup and confectionner sugar). But, the cake IS the star I would eat it without glaze as well ! Thank you !

    • says

      Hi Jackie – I add Crisco to melt the cinnamon chips because the cinnamon chip package specifically says to use shortening and do not use butter to create a cinnamon glaze. Thanks for the question. Enjoy!