Sweet Cinnamon Coffee Cake

Sweet Cinnamon Coffee Cake


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Inspired by the cinnamon creme coffee cake from Corner Bakery, this coffee cake makes a delicious breakfast, brunch, or dessert treat. Serve it warm with butter and a large cup of coffee.

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Time needed

1 hour cooking

Serving Size / Yield

16 servings


  • Topping/Filling:
  • 1/2 C. sugar
  • 2/3 C. brown sugar
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 2/3 C. flour
  • 2 sticks salted butter, melted
  • Cake:
  • 3 C. flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 C. butter, room temperature, cut into pieces
  • 1/2 C. vegetable shortening
  • 1 1/2 C. sugar
  • 5 eggs
  • 1 1/2 tsp. almond extract
  • 2 C. sour cream

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Preheat the oven to 350 degrees and grease and flour a 10 in., 12 cup tube pan. Combine the first five topping ingredients in a bowl and add the melted butter. Stir well to combine. Stop stirring when big chunks form.

To make the cake, combine the flour, baking powder, baking soda, and salt in bowl. In a second bowl, cream the butter, shortening, and sugar. Beat in the eggs, one at a time. Stir in the almond extract. Pour in the dry ingredients, alternating with the sour cream. The batter should be very thick. Spoon half the bake batter into the prepared bundt pan. Sprinkle half the topping mixture over the batter, then the remaining batter. Finish with the remaining topping mixture. Press the final topping mixture into the batter gently.

Bake for 50 minutes to 1 1/4 hours. Cool in the pan for 30 minutes and loose the sides of the cake with a knife. Invert on a wire rack and sprinkle with powdered sugar.

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