Go Back

Cinnamon Sugar Swirl Coffee Cake

A moist and tender coffee cake swirled with cinnamon sugar that fills your kitchen with an incredible aroma. Perfect for breakfast, brunch, or dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cinnamon-Sugar Swirl
  • 1/2 cup granulated sugar For mixing with cinnamon.
  • 2 tablespoons ground cinnamon
For the Cake Batter
  • 1 cup granulated sugar For the batter.
  • 1 cup unsalted butter, softened Bring to room temperature.
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup sour cream Can substitute with plain yogurt.
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Method
 

Preparation
  1. In a small bowl, combine 1/2 cup of granulated sugar with the ground cinnamon. Stir until fully blended.
  2. Preheat your oven to 350°F and spray a 12-cup Bundt pan generously with cooking spray. Sprinkle about a third of your cinnamon-sugar mixture into the pan to coat.
Mixing the Batter
  1. In a large mixing bowl, add softened butter and remaining granulated sugar. Beat until pale, light, and fluffy (about 3-4 minutes).
  2. Add the eggs one at a time, mixing thoroughly after each addition. Add the vanilla extract and mix again.
  3. Beat in the sour cream until fully combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry mixture to wet batter, mixing on low speed.
  5. Stop mixing as soon as you no longer see streaks of flour.
Baking
  1. Spoon half of the batter into the prepared Bundt pan and sprinkle remaining cinnamon-sugar mixture over that layer. Pour in remaining batter and smooth the top.
  2. Bake in preheated oven for 40 to 45 minutes or until a toothpick comes out clean.
Cooling and Serving
  1. Let the cake cool in the pan for about 15 minutes, then flip onto a wire rack to cool completely before slicing.

Notes

Bring your butter and eggs to room temperature before starting. Coat your Bundt pan thoroughly to avoid sticking. Let the cake cool fully before slicing for cleaner cuts. Wrap leftovers tightly to keep the cake moist for several days.