Warm & delicious Cinnamon Spice Coffee Cake is the perfect way to start your Thanksgiving morning.
Today, I am sharing a recipe that has Thanksgiving memories attached to it. You see, growing up in my family, every Thanksgiving morning was started with a store bought coffee cake. We never had that kind of a treat for breakfast any other morning except Thanksgiving.
It has kind of become a tradition now, that has carried on, to always start Thanksgiving with coffee cake. While I’m not big on store bought cakes, coffee cake is definitely part of the plan every year. This year, it is this simply delicious cinnamon spice coffee cake.
To begin, preheat your oven to 350 degrees. Grease & flour a tube cake pan. Set it aside for now.
In a bowl, sift together 2 1/2 cups of cake flour, 2 teaspoons of baking powder, and 1/2 teaspoon each of cinnamon, nutmeg, fine salt, and baking soda. Set this aside.
In your mixing bowl, combine 3/4 cup room temperature, unsalted butter and 1 1/2 cup of sugar. Beat these together on high until they are nice and fluffy.
Add in three eggs (room temperature) one at a time, completely mixing the egg in before adding the next. After adding all of the eggs, add in 1 1/2 teaspoon of vanilla extract. Again, mix until combined.
Add half of your flour mixture to the mixing bowl and mix until combined.
Add in 1 1/4 cup of sour cream.
Mix until it is combined, then add the remaining flour mixture.
Again, mix this on medium speed until it is completely mixed in. Be sure to scrape the bowl with a rubber spatula so you don’t miss anything. Set this aside for a moment while you make the filling.
In a small bowl, combine 4 1/2 teaspoons of cold, unsalted butter that is cut into pieces, 1/4 cup all-purpose flour, 2 tablespoons of brown sugar, 3/4 teaspoon of cinnamon, a pinch of salt, and 1/3 cup of finely chopped pecans or walnuts.
Mix these together with a fork, mash it against the side of the bowl until it becomes a crumbly mixture.
Spoon half of the cake batter into the prepared cake pan. Smooth the batter with the back of the spoon.
Sprinkle the filling all over the batter.
Carefully spoon the remaining batter into the pan over the filling, again smoothing it with the back of your spoon or spatula.
Bake the cake for 50-60 minutes or until it tests done in the center with a wooden tooth pick.
Cool it in the pan on a rack for 10 minutes and then transfer it to a platter.
To finish it off, I like to make a simple glaze to go over the top.
In a small sauce pan, combine 1/4 cup each of butter, sugar, brown sugar, and half & half along with 1/2 teaspoon of cinnamon.
Turn the heat on medium low, whisk it all together letting it come to a gentle boil.
Let it bubble for 1 minute and remove from heat. Let this cool until it is just warm, stirring occasionally while it cools.
As it cools, it will thicken a little.
When it starts to thicken, give it a whisking then drizzle it over the top of the cake.
Serve a slice with your morning coffee and start Thanksgiving off right.
Enjoy!
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Cinnamon Spice Coffee Cake
Ingredients
- 2 ½ c cake flour
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon fine salt
- ½ teaspoon baking soda
- ¾ c unsalted, room temperature butter, 1 1/2 sticks
- 1 ½ c sugar
- 3 eggs, room temperature
- 1 ½ teaspoon vanilla extract
- 1 ¼ c sour cream
For the filling:
- 4 ½ Tb cold unsalted butter,, cut in pieces
- ¼ c all-purpose flour
- 2 Tb brown sugar
- ¾ teaspoon cinnamon
- pinch of salt
- ⅓ c finely chopped pecans or walnuts
For the Glaze:
- ¼ c butter
- ¼ c sugar
- ¼ c brown sugar
- ¼ c half & half
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
Instructions
- To begin, preheat your oven to 350 degrees. Grease & flour a tube cake pan. Set it aside for now.
- In a bowl, sift together the cake flour, baking powder, cinnamon, nutmeg, fine salt, and baking soda. Set this aside.
- In your mixing bowl, combine unsalted butter and sugar. Beat these together on high until they are nice and fluffy.
- Add in the eggs one at a time, completely mixing the egg in before adding the next. After adding all of the eggs, add the vanilla extract. Again, mix until combined.
- Add half of your flour mixture to the mixing bowl and mix until combined.
- Add in 1 1/4 cup of sour cream. Mix until it is combined, then add the remaining flour mixture. Again, mix this on medium speed until it is completely mixed in. Be sure to scrape the bowl with a rubber spatula so you don’t miss anything. Set this aside for a moment while you make the filling.
- In a small bowl, combine the ingredients for the filling. Mix these together with a fork, mash it against the side of the bowl until it becomes a crumbly mixture.
- Spoon half of the cake batter into the prepared cake pan. Smooth the batter with the back of the spoon.
- Sprinkle the filling all over the batter.
- Carefully spoon the remaining batter into the pan over the filling, again smoothing it with the back of your spoon or spatula.
- Bake the cake for 50-60 minutes or until it tests done in the center with a wooden tooth pick.
- Cool it in the pan on a rack for 10 minutes and then transfer it to a platter.
- To finish it off, I like to make a simple glaze to go over the top.
- In a small sauce pan, combine the butter, sugars half & half, and cinnamon. Turn the heat on medium low, whisk it all together, letting it come to a gentle boil. Let it bubble for 1 minute and remove from heat. Stir in the vanilla. Let this cool until it is just warm, stirring occasionally while it cools. As it cools, it will thicken a little. When it starts to thicken, give it a whisking then drizzle it over the top of the cake.
- Serve a slice with your morning coffee and start Thanksgiving off right.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
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Absolutely gorgeous!
THANK_YOU for helping SASSY,I’m know on my block as the PET LADY,I have helped countess pets,there’s so many people that would not,right now i have 3 dogs and two cats that someone has abused…..Thank-You again
I would eat this for dessert AND again the next morning for breakfast!
Great story Constance, thanks for sharingand glad the pup was ok! I love the drizzle over your cake! It looks so elegant!
That dog is a cutie! And I love the cinnamon spice pound cake, too! Happy Thanksgiving. :)
Your rescue story made me cry—Sassy surely wouldn’t have made it if you hadn’t intervened. So glad there was a happy ending. And this coffee cake? No funky ingredients allowed around here–this would be a big hit at our house!
What an amazing story and a lucky pup!
I’m drooling over this cake! It sounds amazing!
What an incredible story you shared. I was cringing while reading about the truck vs. dog. Luckily, it tirned out better than expected!
Lovely coffee cake! And especially with that glaze..
What a lovely tradition and coffee cake too.