Cinnamon Coffeecake
A moist and flavorful cinnamon coffeecake featuring tender layers of batter, cinnamon-sugar swirl, perfect for breakfast or coffee gatherings with warm, comforting spices.
Ingredients
Instructions
- Cream together butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla and lemon juice.
- Sift together flour, baking powder, and baking soda. Gradually add to the creamed mixture alternately with sour cream, mixing until just combined.
- In a small bowl, blend brown sugar, 1 tablespoon sugar, cinnamon, and nuts.
- Pour half of the batter into a buttered tube pan. Sprinkle with the cinnamon-sugar mixture, then add the remaining batter on top.
- Bake at 350°F (175°C) for 40 to 45 minutes until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes before removing from the pan. Serve warm.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of salt to the batter. You can substitute Greek yogurt for the sour cream for a tangy twist. If you want to add texture, incorporate chopped walnuts or pecans in the cinnamon-sugar mixture. To enhance the aroma, a touch of nutmeg can be added alongside the cinnamon. This recipe is a great companion to Overnight Caramel Rolls for a brunch spread.
Serving Suggestions
Serve this delightful coffeecake warm, dusted with powdered sugar for an elegant touch. It pairs beautifully with a cup of coffee or tea, making it perfect for breakfast or as an afternoon snack. For a complete meal, consider serving it alongside a fruit salad or yogurt, making it a great addition to any brunch menu. It also complements American recipes featuring rich flavors.
Storage & Reheating
Store any leftover coffeecake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice and warm in the microwave for about 15-20 seconds or in the oven at 350°F (175°C) for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Coffeecake contains roughly 338 calories, with 5g protein, 55g carbohydrates, and 9g fat. It is a good source of calcium (13% of the Daily Value) and protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this coffeecake ahead of time?
Yes, you can prepare the batter a day in advance and refrigerate it until you're ready to bake. Just ensure to bring it to room temperature before baking for even results. You can also bake it ahead and store it; it tastes just as good the next day!
What if I don't have sour cream?
You can substitute sour cream with equal parts plain yogurt or buttermilk. Both options will maintain the moistness and flavor of the coffeecake. If using yogurt, opt for full-fat for the best texture.
How can I make this recipe gluten-free?
To make a gluten-free version of this coffeecake, substitute the all-purpose flour with a gluten-free baking blend. Ensure the blend contains xanthan gum for proper texture. Follow the rest of the recipe as directed for a delicious outcome.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).