Cinnamon Coffee Cake

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I know the name implies that this fantastic cake should be served with coffee but really as you can imagine we don't really drink a tremendous amount of coffee in our house. I suggest pairing this with Braveheart Scottish Breakfast Blend, English Breakfast, Irish Breakfast or Afternoon Blend.


1 cup butter, softened
2-3/4 cups sugar, divided
4 large eggs, room temperature
2 teaspoons Madagascar Bourbon Vanilla Extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Kosher Flake Sea Salt
2 cups sour cream
2 tablespoons ground Saigon Cinnamon
1/2 cup chopped walnuts


Preheat oven to 350 degrees F.

In a large bowl, cream butter and 2 cups sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.

Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers two more times.

Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean.

Cool for 15 minutes before removing from pan to a wire rack to cool completely.


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