If you are looking for a tender, moist, and delightfully layered dessert that feels like a warm hug in every bite, this Really Good Cinnamon Coffee Cake is just what you need. It combines the rich flavors of cinnamon and buttery pecans with a soft crumb that melts in your mouth, making it the ultimate companion for your morning coffee or afternoon tea. The layers of cinnamon sugar nestled throughout the cake add a magical swirl of sweetness and spice that keeps you coming back for more.

Ingredients You’ll Need

Gathering simple, pantry-friendly ingredients is the first step towards baking this delightful cake. Each one plays a crucial role in creating the perfect balance of flavor, texture, and aroma that makes this Really Good Cinnamon Coffee Cake irresistible.

Butter (1 cup, softened): Adds richness and moisture, ensuring the cake is velvety soft.
Sugar (2¼ cups, divided): Brings sweetness and helps create a tender crumb and caramelized crust.
Large eggs (4, room temperature): Act as a binder and add structure while keeping the cake light.
Vanilla extract (2 tsp): Enhances the overall flavor with a warm, aromatic note.
All-purpose flour (3 cups): The base of the batter that provides structure without toughness.
Baking soda (1 tsp): Helps the cake rise, contributing to its airy texture.
Salt (1 tsp): Balances sweetness and intensifies all the other flavors.
Sour cream (2 cups): Adds tanginess and moisture for a tender crumb that stays fresh longer.
Ground cinnamon (2 tbsp): The star spice that gives the cake its signature warming flavor.
Chopped pecans (½ cup): Provide a delightful crunch and a rich, nutty contrast.
Additional cinnamon and sugar: Used to garnish and give the cake a sparkling, aromatic finish.

How to Make Really Good Cinnamon Coffee Cake

Step 1: Cream the Butter and Sugar

Start by beating the softened butter and 2 cups of sugar together in a large bowl until the mixture becomes light and fluffy. This process is key because it incorporates air, setting the stage for a tender and airy cake. It usually takes about five minutes, so be patient and let your mixer do the work.

Step 2: Add Eggs and Vanilla

Next, add the eggs one at a time, mixing well after each addition to ensure the batter stays smooth and well-incorporated. Then, pour in the vanilla extract to deepen the flavor profile. Using room temperature eggs helps the batter blend evenly, preventing any curdling.

Step 3: Combine Dry Ingredients and Mix with Sour Cream

In a separate bowl, whisk together the flour, baking soda, and salt. This step evenly distributes the leavening agent and salt, essential for a consistent rise and flavor. Gradually add these dry ingredients to your butter mixture, alternating with the sour cream, mixing lightly after each addition. This alternating method keeps the batter tender without over-mixing, which can make the cake tough.

Step 4: Layer the Batter and Cinnamon-Pecan Mixture

Grease a 10-inch tube pan, then spoon in one-third of the batter as the first layer. In a small bowl, combine the cinnamon, chopped pecans, and remaining ¼ cup of sugar. Sprinkle half of this mixture evenly over the batter layer. Add another third of the batter, top with the remaining cinnamon-pecan mixture, and finally cover with the last bit of batter. This layering creates those delicious swirls and delightful crunches throughout the cake.

Step 5: Bake and Cool

Bake the cake in a preheated 350°F oven for 60 to 65 minutes. You’ll want to test the center with a toothpick—it should come out clean when the cake is ready. After baking, allow the cake to cool for 15 minutes inside the pan before transferring it out. Then sprinkle the top generously with a cinnamon and sugar blend to add a sparkly, aromatic finish. Let it cool completely before slicing.

How to Serve Really Good Cinnamon Coffee Cake

Garnishes

A simple dusting of powdered sugar or an extra sprinkle of cinnamon sugar finishing touch makes the presentation pop and adds to the aroma. You can also drizzle a light glaze made from powdered sugar and milk if you prefer a sweeter, more decadent experience.

Side Dishes

Serve this cake alongside a dollop of whipped cream, a scoop of vanilla ice cream, or a fresh fruit salad for a delightful brunch or dessert spread. The cake’s rich texture and cinnamon flavor pair beautifully with tart or creamy sides that balance the sweet and spice.

Creative Ways to Present

For gatherings, consider cutting the coffee cake into bite-sized squares and serving on a wooden board with cinnamon sticks and pecan halves as decorative accents. Another fun idea is to serve slices with a small ramekin of cream cheese frosting or maple syrup for dipping. The visual appeal combined with flavor variations makes it a showstopper at any occasion.

Make Ahead and Storage

Storing Leftovers

Wrap leftovers tightly in plastic wrap or store in an airtight container to keep the cake moist for up to three days at room temperature. The sour cream in the batter helps maintain freshness, but it’s best enjoyed within a few days for optimal flavor.

Freezing

If you want to save some for later, this Really Good Cinnamon Coffee Cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and then aluminum foil to avoid freezer burn. It can be frozen for up to three months without losing texture or flavor.

Reheating

To enjoy the cake after freezing, thaw it overnight in the fridge or for a few hours on the counter. Warm individual slices in the microwave for about 15 to 20 seconds or in a preheated oven at 300°F for 10 minutes to revive that fresh-baked feel.

FAQs

Can I use yogurt instead of sour cream?

Absolutely! Plain yogurt can be used as a substitute for sour cream. It will still provide moisture and a slight tang, though the texture may be a touch less rich.

Do I have to use pecans? Can I omit the nuts?

While pecans add a wonderful crunch and flavor contrast, you can certainly leave them out or swap them for walnuts or almonds based on your preference or allergy concerns.

Is baking soda essential in this recipe?

Yes, baking soda is crucial to help the cake rise properly, creating that soft and airy texture you love in this Really Good Cinnamon Coffee Cake.

Can I make this cake gluten-free?

You can, by substituting the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it includes xanthan gum or add some to improve structure and texture.

How do I know when the cake is perfectly baked?

Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs—but no wet batter. That means your cake is baked just right!

Final Thoughts

This Really Good Cinnamon Coffee Cake is a timeless treat that combines simple ingredients into a layered masterpiece everyone will adore. Baking it is a joyful experience, and sharing it makes every coffee break feel special. Trust me, once you try this recipe, it will become your go-to for cozy mornings and casual gatherings alike. So grab your apron, and let’s bake something truly memorable!

Really Good Cinnamon Coffee Cake Recipe

★★★★★

4.8 from 15 reviews

Author: lilan
Total Time: 1 hour 25 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Really Good Cinnamon Coffee Cake features a moist and tender crumb layered with a cinnamon-sugar and pecan filling. It’s a classic coffee cake perfect for breakfast, brunch, or an afternoon treat, boasting a perfectly balanced cinnamon flavor with a delightful nutty crunch.

Instructions

Cream butter and sugar: In a large bowl, cream together the softened butter and 2 cups of sugar until light and fluffy, about five minutes using an electric mixer for best results.
Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract thoroughly.
Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and seasoning.
Alternate mixing dry ingredients and sour cream: Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing just until smooth after each addition to avoid overmixing.
Layer batter and filling: Spoon one-third of the batter into a greased 10-inch tube pan. In a small bowl, mix cinnamon, chopped pecans, and remaining ¼ cup sugar. Sprinkle half of this cinnamon-nut mixture over the batter. Add another third of the batter, followed by the remaining cinnamon-nut mixture, and top with the final third of batter.
Bake the cake: Bake in a preheated oven at 350°F (175°C) for 60-65 minutes or until a toothpick inserted into the center comes out clean.
Cool and garnish: Let the cake cool in the pan for 15 minutes, then carefully remove it. Sprinkle the top with the remaining cinnamon and sugar garnish. Allow the cake to cool completely before serving for the best texture and flavor.

Notes

Use room temperature eggs for better emulsion and cake texture.
Ensure butter is softened but not melted for proper creaming.
You can substitute pecans with walnuts or omit nuts for nut-free version.
This cake stores well in an airtight container at room temperature for up to 3 days.
Reheat slices gently in the microwave for a warm treat.

Prep Time: 20 minutes
Cook Time: 60-65 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American