American 45 min

Cinnamon Swirl Coffee Cake

Name: Cinnamon Swirl Coffee Cake
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1½ teaspoons baking powder; ¾ teaspoon baking soda; ½ teaspoon salt; ¾ cup unsalted butter, room temperature; 1½ cups granulated sugar; 3 large eggs; 1½ cups sour cream; 1 teaspoon vanilla extract; ½ cup packed brown sugar for filling; 2 teaspoons cinnamon for filling; 1 cup walnuts, chopped, for filling; 1 cup powdered sugar for glaze; 2 tablespoons milk for glaze; ½ teaspoon vanilla for glaze

bakingbreakfast

Ingredientsfor 2

440

Cal

Protein

60g

Carbs

20g

Fat

13 cups all-purpose flour
21½ teaspoons baking powder
3¾ teaspoon baking soda
4½ teaspoon salt
5¾ cup unsalted butter, room temperature
61½ cups granulated sugar
73 large eggs
81½ cups sour cream
91 teaspoon vanilla extract
10½ cup packed brown sugar for filling
112 teaspoons cinnamon for filling
121 cup walnuts, chopped, for filling
131 cup powdered sugar for glaze
142 tablespoons milk for glaze
15½ teaspoon vanilla for glaze

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Instructions

1
Preheat oven to 350°F. Grease a 10-cup Bundt pan. Beat butter and granulated sugar 4 minutes until very light and fluffy. Add eggs one at a time, then vanilla. Whisk flour, baking powder, baking soda, and salt; add to the butter mixture alternating with sour cream in 3 additions, beginning and ending with flour. Mix just until combined.
2
Mix brown sugar, cinnamon, and walnuts for the filling. Spread half the batter in the Bundt pan, scatter the filling evenly over it (not all the way to the edges), and top with the remaining batter. Swirl gently with a skewer or knife — 3–4 loops only, do not over-swirl.
3
Bake at 350°F for 40–45 minutes until a toothpick inserted in the thickest part comes out clean and the top is golden brown. Cool in the pan 15 minutes, then invert onto a rack. Whisk powdered sugar, milk, and vanilla into a glaze; drizzle over the still-warm cake. Let glaze set 10 minutes before slicing.