Cinnamon Coffee Cake III

By Addie

This delightful coffee cake was breakfast last Sunday and it came together quickly and easily and the house smelled amazing while it baked. It rose beautifully, in fact, I was a little nervous that it would overflow. Luckily it didn’t, but next time I’ll bake it on a tray just in case. It was cinnamony, moist and delicious. Everything you’d want in a Cinnamon Coffee Cake bundt cake. I drizzled it with a cinnamon chip and white chocolate chip glazes, but I think it almost looked prettier without them.

Ingredients

• 1 cup butter, room temperature
• 2 cups sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups (16 ounces) sour cream
• 3/4 cup brown sugar
• 1 tablespoons ground cinnamon
• 1/2 cup chopped walnuts or pecans (I omitted these. I think raisins would be a great substitution.)

Preparation

Step 1

Preheat oven to 350º. Coat a 10″ fluted bundt or tube pan coated with vegetable or olive oil cooking spray.

Combine flour, baking soda and salt set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Add flour mixture alternately with sour cream, beating just enough after each addition to keep batter smooth.

Spoon a third of the batter into the bundt pan.

Combine cinnamon, nuts and brown sugar; sprinkle a third over batter in pan. Repeat layers.

Cook in oven for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. (I served it warm and it sliced perfectly.)
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To make the Glaze:
Melt 1/4 cup cinnamon chips with 1/2 teaspoon butter flavored Crisco in the microwave in a Ziploc on 50% power for about 30 seconds to one minute until the chips are melted (just sort of knead the chips in the bag a little bit and don’t over heat them). Then I did the same with 1/4 cup white chocolate chips and 1/2 teaspoon butter flavored Crisco.

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COMMENTS:

I add Crisco to melt the cinnamon chips because the cinnamon chip package specifically says to use shortening and do not use butter to create a cinnamon glaze. Thanks for the question. Enjoy!

I made this cake this week and brought it at my work place. EVERYBODY loved it ! They fought for the last slice… wonderfull recipe. I have to admit I replaced your glaze by an other one without shortening ( simply maple syrup and confectionner sugar). But, the cake IS the star I would eat it without glaze as well ! Thank you !

I just made this coffee cake last week and it is fabulous!

Such a pretty swirl in there!