Description
This cinnamon coffee cake is the ultimate fall brunch recipe. With a tender, buttery crumb and a sweet cinnamon swirl, it’s easy to make and always a crowd-pleaser. Serve it warm with coffee or tea for the coziest seasonal treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream (or Greek yogurt)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Cinnamon Swirl:
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- Optional: 1/4 cup chopped pecans or walnuts
Optional Glaze:
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan or 9×9-inch baking dish.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, and sour cream.
- Gradually add dry ingredients to wet mixture until just combined (do not overmix).
- Spread half of the batter into the pan. Sprinkle with half the cinnamon-sugar mixture. Add remaining batter, then top with the rest of the cinnamon-sugar mixture.
- Bake 40–45 minutes, or until a toothpick comes out clean.
- Let cool slightly before slicing. Optional: Drizzle glaze on top for extra sweetness.
Notes
- This cake can be made a day in advance and tastes even better as flavors settle.
- Freeze slices individually for up to 3 months. Thaw and reheat before serving.
- Add seasonal fruits like apples or pears for a fall twist.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert, Brunch
- Method: Baking
- Cuisine: American