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.

Ingredients

Scale

Wet Ingredients

1 cup butter (softened)
4 large eggs (room temperature)
2 tsp vanilla extract
2 cups sour cream

Dry Ingredients

3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2¼ cups sugar (divided)

Filling and Garnish

2 tbsp ground cinnamon
½ cup chopped pecans
Additional cinnamon and sugar for garnish (about 1-2 tbsp cinnamon and 1-2 tbsp sugar mixed)

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

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 410 kcal
Sugar: 28 g
Sodium: 200 mg
Fat: 24 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 44 g
Fiber: 1.5 g
Protein: 5 g
Cholesterol: 90 mg

Keywords: cinnamon coffee cake, cinnamon cake, pecan coffee cake, breakfast cake, moist coffee cake, easy coffee cake