Cinnamon Coffee Cake

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4.60 from 5 votes

Cinnamon Coffee Cake is flavorful cake that comes together quickly and the house smells amazing while it bakes.

Prep Time15

Cook Time1 5

Total Time1 20

Servings: servings

Calories: 454kcal

Author: Melissa Griffiths

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 and brown sugar; sprinkle half over batter in pan. Repeat layers ending with ⅓ batter on top.
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 optional glaze: Melt ¼ cup cinnamon chips with ½ 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 ¼ cup white chocolate chips and ½ teaspoon butter flavored Crisco.
You could also make a simple powdered sugar glaze by adding 1 cup powdered sugar with just enough milk to make a thick glaze. Both glaze options are optional and both work great.

You could use plain whole fat Greek yogurt in place of the sour cream in this recipe if you'd like.