Zutaten für Cinnamon Swirl Coffee Cake
- Unsalted Butter
- 2 ¾ cups granulated sugar
- Pure Vanilla Extract
- 4 large eggs
- All Purpose Flour
- 3 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- Ground Cinnamon
- Light Brown Sugar
- ½ cup chopped pecans
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Zubereitung von Cinnamon Swirl Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy (about 5 minutes) using an electric mixer.
- Beat in 1 teaspoon vanilla extract and 4 large eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 3 ½ teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with 1 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared tube pan.
- In a small bowl, combine ¼ cup melted unsalted butter, ½ cup granulated sugar, and 2 teaspoons ground cinnamon. Drizzle this mixture over the batter. Use a knife or skewer to gently swirl the cinnamon mixture into the batter.
- In a medium bowl, combine ½ cup granulated sugar, 1 teaspoon ground cinnamon, and ½ cup chopped pecans. Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
143g
Fat
90g
Carbs
17g
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