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Cinnamon Coffee Cake

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"This Cinnamon Coffee Cake recipe is a amazing recipe and is great to eat in the morning or even as dessert"

Serves 12 | Prep Time 30 | Cook Time 3 hours

Why I Love This Recipe

Bake this cake all the way through for a light and tender cake. The sweet, crunchy streusel—which would also be divine on muffins, by the way—is balanced by a sour cream mixture that keeps the sugar from going off the charts.

Ingredients You'll Need

1 cup chopped pecans, toasted
2 teaspoons ground cinnamon
3 1/2 cups cake flour, divided, plus more for pan
1 1/2 cups packed light brown sugar, divided
1 1/2 teaspoons kosher salt, divided
1/2 cup (4 oz.) chilled unsalted butter, cut into 1/2-in. pieces
3/4 cup (6 oz.) unsalted butter, softened
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
1/4 teaspoon baking soda
1 (8-oz.) container sour cream
Shortening, for greasing pan


1). Stir together pecans, cinnamon, 1 cup of flour, 1 cup of brown sugar, and 1 teaspoon of salt in a bowl. Add chilled butter pieces. Pinch and smear mixture between your fingers until butter is evenly incorporated and mixture starts to clump together. Cover and chill until ready to use (up to 24 hours).

2). Preheat oven to 350°F. Beat softened butter, granulated sugar, and remaining 1/2 cup brown sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 4 to 5 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.

3). Stir together baking powder, baking soda, and remaining 2 1/2 cups flour and 1/2 teaspoon salt in a bowl. Add baking powder mixture to softened butter mixture alternately with sour cream in 3 additions, beginning and ending with baking powder mixture, beating on low speed until just combined after each addition.

4). Lightly grease a 10-inch tube pan with shortening; dust with flour. Spoon half of the sour cream batter into the prepared pan; top with half of the pecan mixture. Repeat layers once using the remaining sour cream batter and pecan mixture. Bake in the preheated oven until a wooden pick inserted in the center comes out clean, 45 to 55 minutes, tenting with foil after 35 minutes if needed to prevent excessive browning. Cool cake in pan on a wire rack for 15 minutes; invert cake onto the wire rack, and let cool completely for about 2 hours.

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