Cinnamon Spice Coffee Cake

Warm & delicious Cinnamon Spice Coffee Cake is the perfect way to start your Thanksgiving morning.

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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!

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

Cinnamon Spice Coffee Cake

Constance Smith – Cosmopolitan Cornbread

Warm & delicious Cinnamon Spice Coffee Cake is the perfect way to start your Thanksgiving morning.

5 from 2 votes

Print Recipe Save this on Pinterest

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Sweets, Treats & Desserts

Servings 1 cake

Calories 396 kcal

Ingredients

  

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• 2 1/2 c cake flour
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp fine salt
• 1/2 tsp baking soda
• 3/4 c 1 1/2 sticks unsalted, room temperature butter
• 1 1/2 c sugar
• 3 eggs, room temperature
• 1 1/2 tsp vanilla extract
• 1 1/4 c sour cream

For the filling:

• 4 1/2 tsp cold, unsalted butter, cut in pieces
• 1/4 c all-purpose flour
• 2 Tb brown sugar
• 3/4 tsp cinnamon
• pinch of salt
• 1/3 c finely chopped pecans or walnuts

For the Glaze:

• 1/4 c butter
• 1/4 c sugar
• 1/4 c brown sugar
• 1/4 c half & half
• 1/2 tsp cinnamon
• 1 tsp 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

Serving: 1cCalories: 396kcalCarbohydrates: 61gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 6gCholesterol: 78mgSodium: 310mgFiber: 1gSugar: 36g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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