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.