Cinnamon Swirl Coffee Cake Recipe

Name: Cinnamon Swirl Coffee Cake
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this irresistible Cinnamon Swirl Coffee Cake, a copycat recipe inspired by Mrs. Fields! This incredibly moist and flavorful cake features a luscious cinnamon swirl, crunchy pecan streusel topping, and a tender crumb that will leave you wanting more. Perfect for breakfast, brunch, or an afternoon treat, this recipe is a guaranteed crowd-pleaser. Get ready to bake up some happiness!

Prep Time 20 mins

Cook Time 85 mins

Calories 539.4 kcal

Protein 10g

Rating 4.6 (7 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.