Tuesday, August 6, 2013

Serving Up {Breakfast}: Cinnamon Swirl Coffee Cake

I was surprised recently when I went to share this recipe with a co-worker and discovered that I had not yet posted it.  A real oversight considering this has been a favorite of ours for a very long time.  I have taken it to many potluck events and it is a hit every single time.  The smell of cinnamon that accompanies it is enough to make this recipe a "10".  But the real secret is the sour cream in the recipe that keeps this coffee cake moist and delicious.  Yum!

One Year Ago: Smashed Parmesan Potatoes
Two Years Ago: Scor Cake

(recipe from Taste of Home magazine)
printable version

1 cup butter, softened
2 3/4 cup sugar, divided
4 eggs
2 tsp. vanilla
3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups (16 ounces) sour cream
2 Tbs. cinnamon

Preheat oven to 350 degrees.  Prepare a bundt pan (or other tube pan) by greasing and flouring.

In a mixing bowl, cream butter and 2 cups of sugar.  Add eggs, one at a time, beating well after each addition.  Add vanilla; mix well.  combine the flour baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
In a small bowl, combine remaining 3/4 cup sugar and cinnamon.

Spoon a third of the batter into prepared pan.  Sprinkle a third of the cinnamon sugar mixture over batter.  Repeat layers two more times.  Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to wire rack to finish cooling.

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