You know how you just have a craving for something once in a while?
The other day it was cold and snowy outside and I was in the mood for some warm cinnamon coffee cake. I did some searching online for a new recipe and came across this one on AllRecipes.
It was so good, I decided to share it with you. 🙂 It’s moist, delicious, and easy to make.
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1 cup sour cream
3/4 cup butter
1 1/2 cups white sugar
2 1/2 cups all-purpose flour
1/2 cup chopped walnuts (optional)
1 teaspoon baking soda
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1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs
1 tablespoon ground cinnamon (I used 2 Tbsp.)
1/4 cup white sugar (I used 1/2 cup of brown sugar)
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Cream the eggs and sugar, then add butter and sour cream and mix well. {Sorry for the blurry picture – I didn’t realize how poor it was until later :)}
Add the flour, baking powder, and baking soda. Mix well. Add vanilla and mix well.
See if you can find a ballerina princess around, and she’ll help you mix the cinnamon and sugar. {I used brown sugar instead of the white called for in the recipe. Oh, yes, I doubled this part of the recipe since we love cinnamon and sugar!}
Grease a bundt pan and sprinkle some of the cinnamon sugar mixture on it:
Put 1/2 of the batter in the pan and top with 1/2 of the cinnamon sugar. {Sorry for the terrible picture!}
Top with remaining batter and cinnamon sugar. Using a knife, gently swirl the cinnamon into the batter.
Bake at 400° for 8 minutes. Then, lower the oven temperature to 350° and bake for 40 minutes.
Enjoy!
Click here for the printable recipe from AllRecipes.
This looks so yummy and delicious! Thanks for sharing!! May have to whip this up this week!
Yum-o!!!! I’ll def. be trying this! This is my husband’s favorite type of dessert! I’m going to be needing your help with the Amazon affiliate thing too…I’ll email you!
This is deliscious! Cooked it in a stone bundt pan and it was crispy and sweet!
It sounded soooooo good so I tried it…. the cake turned out dry ! 🙁 My boys didn’t like it !! 🙁 But I did it with white sugar…. I’ll do it with brown sugar next time ! 🙂