The best cinnamon coffee cake is a sour cream based, classic coffee cake recipe full of cinnamon streusel, raisins and pecans. It’s the perfect cake with coffee.
Classic Coffee Cake Recipe
I don’t think there is much better comfort food than a slice of The Best Cinnamon Coffee Cake.
When I first stumbled across this recipe I saved it for special occasions. Do you have recipes that you do the same with? I would make it for a holiday or something special and I would bake it for company.
One day it occurred to me that I don’t need to save it for special days? It’s so good that I want it any old day so now I make it all of the time. It tastes just as good on a random Tuesday as it does on Christmas morning!
Best Coffee Cake Recipe
I insist on including cinnamon when making this cinnamon coffee cake Bundt recipe and I feel that coffee cakes just aren’t the same without it. There’s just something about cinnamon that shouts warmth and comfort.
When I’m having company I like to bake using cinnamon. The house fills up with the delicious aroma and makes people relax the moment they walk in. It’s better than air freshener!
Cinnamon is used not only for the perfect coffee cake but for many other recipes as well. From rice pudding to cookies to pastries and bars. I think you get what I mean.
Sour Cream Coffee Cake Recipe
Of all of the recipes I have tried I think this is the best sour cream coffee cake recipe around and the sour cream makes all of the difference in the world.
This sour cream streusel coffee cake is so good you will wish you made two, just like I do. They freeze beautifully, wrapped in plastic wrap and tinfoil in an airtight container. I tend to overwrap everything in my freezer.
It is so important to keep air off of your cake to prevent freezer burn. Your cake will easily keep in your freezer for up to three months.
Cake with Coffee Recipe
Don’t you agree that the best cake to enjoy with coffee is in fact The Best Cinnamon Coffee Cake? The flavors go perfectly together. Always have and always will!
There’s nothing like sitting down with a friend, drinking a cup of coffee and having a nice bite of a delicious cake. My friend Denise used to come over every week for coffee and cake.
We’d sit and chat for hours. Sometimes we’d talk for so long that we’d go through the whole cake. It was just that good! She moved across the country a few years back. I miss her and think of her every time I make this cake.
Easy Coffee Cake Recipe
I love the texture of this easy coffee cake recipe. And the pleasing cinnamon flavor enriched by sour cream will fill you with happiness and maybe even nostalgic memories from visiting an older relative and sitting down for coffee cake! This is a great holiday dessert and can be made beforehand and served either in the morning or at night.
Coffee Cake Bundt Recipe
Tender and moist, this cake has a nice cinnamon layer topped off with a thick streusel topping and completed with sweet vanilla icing.
This is an easy coffee cake Bundt recipe makes a great addition to your brunch menu. I hope this is the best cinnamon coffee cake you’ve ever tried!
Breakfast Cake Recipe
Serve it for breakfast or with chocolate and caramel sauce for a delicious dessert! It looks elegant enough for a special occasion breakfast, but it tastes good enough to make any old time!
I love to slice a piping hot piece in the morning for breakfast with a great cup of coffee. There is something so comforting about the smell of cinnamon when I first wake up.
Ken loves to eat this cake as a dessert. His favorite way to enjoy this is to cover a slice with chocolate or caramel sauce. Sometimes he uses both! He also eats it with a big scoop of vanilla ice cream.
You know it’s a family favorite when we fight about when to eat it! Breakfast or dessert? You and your family will have to decide!
Cinnamon Streusel Coffee Cake Recipe
My favorite part is the middle/topping. I love the combination of the cinnamon, sugar, raisins, and pecans and I could probably eat that all by itself!
One of the great things about this cake is that you can customize the topping/filling any way you want on top of or throughout the cake. It’s all up to you.
My son Patrick loves pecans so I add extra for him. Ken loves raisins, so I throw in a few more when I make this cinnamon streusel coffee cake recipe. You can add as little or as much as you like.
If you feel like it, you can add extra topping to the bottom of the Bundt pan or add extra in the middle depending on whatever consistency you want for your cake. I personally like to have an extra crunch on top of the cake so I add more to the bottom of the pan.
You can also mix the filling around in the Bundt cake pan prior to putting it in the oven. Just take a hot knife and swirl the topping mixture through the first layer of cake batter before adding the final bit of batter. You can make whatever pattern you like and it will look amazing!
Ingredients in The Best Cinnamon Coffee Cake
This classic coffee cake recipe is sour cream based and filled with cinnamon streusel, raisins and pecans.
- sour cream or yogurt
- baking soda
- brown sugar
- baking powder
- cooking spray
Middle and Topping
- brown sugar
How to make The Best Cinnamon Coffee Cake
Prepare a Bundt pan with cooking spray and set aside.
In a large bowl combine sour cream and baking soda. This mixture will get bigger so be sure to use a large bowl. Mix well and set aside.
Using your handheld or stand mixer beat butter and sugar together until smooth.
Add egg and vanilla and beat for another minute or two.
Add flour and baking powder to butter mixture and then sour cream mixture. Stir until incorporated. Set aside.
In a medium sized bowl combine brown sugar, cinnamon, raisins and pecans.
Sprinkle the bottom of your Bundt pan with about 1/3 of the pecan mixture.
Next, spread about half of the dough over top of the pecan mixture.
Then sprinkle the rest of the pecan mixture on top of the dough.
Lastly, spread the remaining dough over top of the pecan mixture to cover it completely, or as best you can.
Bake for 45 minutes.
Serve with chocolate and caramel sauce. Enjoy!
What’s the BEST kind of Bundt Cake pan to buy?
You are always smart to buy a nonstick cake pan of any shape or size, there are so many now out there for you to choose from! You don’t have to spend a lot of money on a pan but I wouldn’t buy the cheapest out there either!
The shapes of the Cuisinart Chef’s Classic Nonstick Bakeware Fluted Cake Pan and the Nordic Ware Platinum Collection Heritage Bundt Pan are beautiful and I couldn’t help but buy them. They are different and definitely spectacular looking!
There are pans for every occasion. From holidays to special events to everyday treats for your family. Some are so amazing you hate to start to decorating them!
When you have some time, take a look at these two great pans. The Nordic Ware Blossom Bundt Pan and the Nordic Ware Brilliance Bundt Pan. Both create such an amazing looking Bundt cake that you might not want to even slice it.
With all these different sizes and shapes to choose from, it’s just amazing the things that you can do with a Bundt cake. I won’t bother you with any more links as I’m sure you can search for them yourself and find one you like.
How do you prevent your cake from sticking to the bundt pan?
Bundt cakes are famous for sticking to the inside of the pan they were baked in. Non stick pans do work great but as they age become much less reliable, even if properly taken care of.
Through greasing and flouring the pan, you will avoid any potential problems or disasters when removing the cake after it’s baked
It’s important to use shortening and then flour, NOT butter, as it will reduce the possibility of damaging your cake while attempting to remove it from the pan. Believe it or not but butter can sometimes act as an adhesive between the cake and the Bundt pan and make the cake stick.
A pan coating product like Wilton’s Cake Release is wonderful to use as well. I usually buy two at a time and if you’re interested, take a look here. This product is incredible and so helpful to have around.
You also have the option of making your own non-stick by using EQUAL parts of all purpose flour, vegetable shortening and vegetable oil. It is shelf stable and works great!
You can make small batches at a time if you don’t want any or little leftovers.
In this recipe, a few tablespoons of each ingredient, blended together creates the perfect amount that you need.
To make your own, using a small bowl, combine the oil, shortening and flour together. With a hand mixer, or even a fork, blend until the mixture looks smooth and creamy. Then take a spatula and scrape out the bowl. Place it in a jar or a container with a lid.
This cream is absolutely like GOLD and can be stored literally anywhere! On a shelf, this magic concoction keeps for about two or three months but in a fridge, it lasts almost forever!
Now you just need to grease the pan. Use paper towel or a pastry brush and generously coat the inside of any pan you are using for your baking, getting into every nook and cranny. I assure you that this works great and you will thank me when you see the end results.
You will thank me just like I thanked the person that showed me in the first place. I’d love to hear your thoughts on this and how it works for you. Please take a moment and respond in the comment section below.
Unique Bundt Cake Recipes
Here are some other great Bundt recipes to try!
The Best Cinnamon Coffee Cake Video
The Best Cinnamon Coffee Cake
- bundt pan
- 1 cup sour cream or yogurt
- 1 teaspoon baking soda
- 1/4 cup butter, room temperature
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- cooking spray
Middle and Topping
- 1 cup brown sugar, packed
- 2 tablespoons cinnamon
- 3/4 cup pecans, chopped optional, more or less to taste
- 3/4 cup raisins optional, more or less to taste
- Prepare a Bundt pan with cooking spray and set aside.
- In a large bowl combine sour cream and baking soda. This mixture will get bigger so be sure to use a large bowl. Mix well and set aside.
- Using your handheld or stand mixer beat butter and sugar together until smooth.
- Add egg and vanilla and beat for another minute or two.
- Add flour and baking powder to butter mixture and then sour cream mixture. Stir until incorporated. Set aside.
- In a medium sized bowl combine brown sugar, cinnamon, raisins and pecans.
- Sprinkle bottom of your bundt pan with about 1/3 of the pecan mixture.
- Next, spread about half of the dough over top of the pecan mixture.
- Then sprinkle the rest of the pecan mixture on top of the dough.
- Lastly, spread the remaining dough over top of the pecan mixture to cover it completely, or as best you can.
- Bake for 45 minutes. Serve with chocolate and caramel sauce. Enjoy!