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
- 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.)
Preheat oven to 350º. Coat a 10 cup fluted bundt or tube pan coated with vegetable or olive oil cooking spray.
Combine flour, baking soda and salt set aside.
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.
Add flour mixture alternately with sour cream, beating just enough after each addition to keep batter smooth.
Spoon a third of the batter into the bundt pan.
Combine cinnamon, nuts and brown sugar; sprinkle a third over batter in pan. Repeat layers.
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.)
To make the glaze
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.
adapted from The Taste of Home Baking Book
Thanks Heather for posting this scrumptious cake recipe. I look forward to trying more of your terrific recipes.