Try this Cinnamon Morning Cake recipe. It’s the best coffee cake recipe layered with generous amounts of cinnamon and sugar throughout.
I think we can all agree that the best way to wake up on a weekend morning is to a kitchen that yielding delicious scents. When you throw cinnamon into a cake, it’s going to power out that warm cinnamon scent and send it into every nook and cranny of your home. This cake will do that for your kitchen!
To me, this is what weekends are all about. I love to make a comforting weekend breakfast on one of my weekend mornings (usually Sunday), and my family is always over-the-moon crazy about the idea. It turns into brunch more often than not these days… since I have an almost 17-year old teenager who doesn’t emerge from his room until nearly noon.
What’s the Best Coffee Cake Recipe?
This is the best coffee cake recipe! It’s a recipe that is very simple to make. The batter has sour cream in it, which makes it rich and wonderful. It’s made in a bundt or tube pan, and the batter is layered with cinnamon, sugar and walnuts.
Take a look at that perfect slice of Cinnamon Morning Cake. It bakes up beautifully, and the slices show you those perfect cinnamon swirls that make this the best coffee cake recipe.
If you’re looking for additional brunch and breakfast recipes, you might also enjoy Copycat Starbucks Vanilla Bean Scones or Sour Cream Cinnamon Buns. Fruit and Cream Cheese Breakfast Pastries are a delicious idea too!
Cinnamon Morning Cake
Ingredients
CAKE:
- 1 cup (2 sticks) salted butter, at room temperature
- 2 cups granulated white sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sour cream
TOPPING:
- 2 tablespoons ground cinnamon
- 1/2 cup chopped walnuts
- 3/4 cup granulated white sugar
Instructions
- Preheat the oven to 350 degrees F. Spray a 10-inch tube (bundt) pan with nonstick spray.
- In a large bowl, use an electric mixer to combine the butter and 2 cups of sugar until light and fluffy. Add the vanilla. Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, salt and baking soda. Add the dry ingredients alternately to the butter mixture with the sour cream. Mix until the batter is smooth.
- Spoon 1/3 of batter into the prepared pan.
- Combine the topping ingredients in a small bowl. Sprinkle 1/3 over the batter in the pan. Layer 1/3 more batter on top of cinnamon mixture. Continue layers, ending with cinnamon mixture on top.
- Bake 60 to 70 minutes, or until cake tests done (toothpick inserted in the middle comes out clean). Cool for 10 minutes. Remove from pan to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you to Miranda Couse from the CookieDoughAndOvenMitt.com blog for shooting these photos for me.
Hi.
Can I use a 6-inch springfoam pan for this recipe? Or a regular 8-inch pan?
Thank you.
I fear it will have too much batter for an 8-inch pan. It’s a tall coffee cake, so the 10-inch tube pan is best for this one.
I love how fluffy the texture of this cake is – looks so delicious!