Breakfast | Bread | Sweet Breads | Recipes
Cinnamon Coffee Cake Ring
This warm and flavorful Cinnamon Coffee Cake Ring is perfect for a weekend breakfast or brunch. With a cinnamon-sugar swirl and a rich, moist texture from sour cream, it’s sure to be a crowd-pleaser. A simple, yet delightful treat that pairs perfectly with a hot cup of coffee.
Cinnamon Coffee Cake Ring
A moist, cinnamon-flavored coffee cake made with sour cream, layered with cinnamon and sugar for a sweet, rich taste. This easy-to-make coffee cake is a wonderful addition to any morning or gathering.
Ingredients
- 1 cup butter softened
- 2 3/4 cup sugar divided
- 4 large eggs
- 2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sour cream
- 2 Tablespoons ground cinnamon
Instructions
- Preheat the oven to 350°F. Grease and flour a 10-inch tube pan.In a large bowl, cream butter and 2 3/4 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla.In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add the flour mixture to the creamed butter mixture, alternating with the sour cream. Mix until well combined.Spoon a third of the batter into the prepared tube pan. Combine cinnamon and remaining sugar; sprinkle a third of the cinnamon-sugar mixture over the batter.Repeat layers twice more, ending with a layer of cinnamon-sugar on top.Bake for 65-70 minutes, or until a toothpick inserted in the center comes out clean.Cool for 10 minutes before removing from the pan. Serve warm.
Notes
- Ensure the cake is fully cooled before cutting to get cleaner slices.
- If you prefer a less sweet version, reduce the sugar topping and adjust the cinnamon to taste.
- This cake can be stored at room temperature for 2-3 days or refrigerated for longer shelf life.
