Everyone that knows me, knows I LOVE coffee cake. Coffee Cake is the perfect excuse for eating cake for breakfast. I love blueberry coffee cake, apple cinnamon coffee cake, cranberry coffee cake during the holidays… but its really your traditional classic cinnamon sugar coffee cake that I love the most. This is a perfect recipe that comes out soft and moist every time and is perfect for brunch, or also to give as a gift!
1 Stick Unsalted Butter
1 Cup Granulated Sugar
1 tsp Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract
2 Large Eggs
1 Cup Sour Cream (or Greek Yogurt)
2 Cups AP Flour
1/2 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
1/3 Scant Cup Granulated Sugar
1 TB King Arthur Flour Vietnamese Cinnamon
1/2 Cup Confectioners Sugar
1-2 TB Water
1/2 tsp extract (can be anything you like! vanilla, lemon, almond, coffee, chocolate…)
You Will Need:
A mixer like: KitchenAid K45SSOB 4.5-Quart Classic Series Stand Mixer, Onyx Black
A Metal Bundt Pan: Nordic Ware Platinum Collection Anniversary 10- to 15-Cup Bundt Pan is a perfect size. Bundt pans also come in a variety of sizes and patterns, so have fun with it!
Paper Bundt Pan: Paderno World Cuisine 7-1/4 Inch by 1-1/2 Inch Pack of 18 Paper Bundt Cake Pans These are perfect if you want to give this recipe as a gift. You can bake it and give it away all in the same pan!
1. In your mixer, add your softened butter and sugar and beat until creamy, about 3-4 minutes. When I say 3-4 minutes, I actually mean you want to beat it that long. The butter and sugar should get pale in color and almost become fluffy which assists with the leavening and overall texture of your cake.
2. Add your vanilla extract and eggs, one at a time.
3. In a separate bowl, mix together your flour, baking powder, baking soda and salt.
4. In another bowl, mix together your 1/3 cup granulated sugar and 1 TB cinnamon, set aside.
5. Once your eggs are fully incorporated you are going to add your dry ingredients and your sour cream, both in two parts, alternating as you add them. Start with half your sour cream and once thats almost completely mixed, add half of your flour. Repeat until your last half of flour is added. Mix just until the dry ingredients get incorporated.
6. If you are using a metal bundt pan, spray it evenly with a layer of pan spray. If you are using the paper bundt pans, you don’t have to spray them! Add half of your batter and spread evenly in the pan. Top the batter with an even layer of cinnamon sugar (use all of it!) and cover the cinnamon and sugar with the remaining batter.
7. Bake at 350 for about 35-40 minutes, until the cake is golden brown and a cake tester inserted in it comes out clean!
For the Glaze:
1. In a bowl, combine the confectioner’s sugar, water and extract. Mix until smooth.
2. Once your coffee cake is cooled, with your wish, lightly glaze the cake. I like to use my wish, or a spoon and move it back and forth over the top of the cake to create lines of glaze.
3. Once the glaze is set, remove the paper line around the cake and serve!