Cakes & Cupcakes

Cinnamon Coffee Cake

USE_Cinnamon-Coffee-Cake

Prep Time: 20 minutes

Total Time: 1 hour, 20 minutes

USE_Cinnamon-Coffee-Cake

Ingredients

  • 4 C. all-purpose flour
  • 2 tsp. Clabber Girl® Baking Powder
  • 2 tsp. Clabber Girl® Baking Soda
  • 1 C. butter
  • 2 C. granulated sugar
  • 4 eggs
  • 4 tsp. Spice Islands® Pure Vanilla Extract
  • 1 pint sour cream

Filling:

  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 C. granulated sugar
  • 2 C. pecans, finely chopped Powdered Sugar

Glaze:

  • 1 C. powdered sugar, sifted
  • 1/4 tsp. Spice Islands® Pure Vanilla Extract
  • 1 Tbsp. milk or orange juice

Directions

  1. Preheat oven to 350° F. Grease and flour a tube or bundt pan; set aside.
  2. Sift flour, baking powder and baking soda; set aside.
  3. In a separate bowl, cream together butter and 2 cups sugar. Add eggs to creamed mixture, one at a time, mixing well after each addition. Add vanilla to creamed mixture and blend well.
  4. Alternate adding flour mixture and sour cream to creamed mixture, mixing well after each addition.
  5. In a separate bowl, mix together cinnamon, 1/2 C. sugar and finely chopped pecans. Spoon a layer of batter into the prepared pan. Sprinkle a portion of the nut mixture onto the batter; cut into the batter with a knife. Repeat layers until all batter is used, ending with the nut mixture on top.
  6. Bake at 350° F for approximately 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan.
  7. To make the Powdered Sugar Glaze: in a small bowl, combine powdered sugar and vanilla. Stir in milk or orange juice. Stir in additional milk or orange juice, 1 teaspoon at a time until glaze is smooth and of drizzling consistency.
  8. Turn cake out onto a cake plate and drizzle powdered sugar glaze on top.

Cinnamon Coffee Cake

USE_Cinnamon-Coffee-Cake

Prep Time: 20 minutes

Total Time: 1 hour, 20 minutes

Ingredients

  • 4 C. all-purpose flour
  • 2 tsp. Clabber Girl® Baking Powder
  • 2 tsp. Clabber Girl® Baking Soda
  • 1 C. butter
  • 2 C. granulated sugar
  • 4 eggs
  • 4 tsp. Spice Islands® Pure Vanilla Extract
  • 1 pint sour cream

Filling:

  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 C. granulated sugar
  • 2 C. pecans, finely chopped Powdered Sugar

Glaze:

  • 1 C. powdered sugar, sifted
  • 1/4 tsp. Spice Islands® Pure Vanilla Extract
  • 1 Tbsp. milk or orange juice

Directions

  1. Preheat oven to 350° F. Grease and flour a tube or bundt pan; set aside.
  2. Sift flour, baking powder and baking soda; set aside.
  3. In a separate bowl, cream together butter and 2 cups sugar. Add eggs to creamed mixture, one at a time, mixing well after each addition. Add vanilla to creamed mixture and blend well.
  4. Alternate adding flour mixture and sour cream to creamed mixture, mixing well after each addition.
  5. In a separate bowl, mix together cinnamon, 1/2 C. sugar and finely chopped pecans. Spoon a layer of batter into the prepared pan. Sprinkle a portion of the nut mixture onto the batter; cut into the batter with a knife. Repeat layers until all batter is used, ending with the nut mixture on top.
  6. Bake at 350° F for approximately 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan.
  7. To make the Powdered Sugar Glaze: in a small bowl, combine powdered sugar and vanilla. Stir in milk or orange juice. Stir in additional milk or orange juice, 1 teaspoon at a time until glaze is smooth and of drizzling consistency.
  8. Turn cake out onto a cake plate and drizzle powdered sugar glaze on top.

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