Cinnamon Coffee Cake – a delicious recipe with pecans, sugar, cinnamon, flour, baking powder, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine nuts, 1/3 cup sugar and cinnamon. Set aside.
2
Stir together flour, baking powder, baking soda and salt.
3
Set aside. In a large bowl, cream the butter with electric mixer.
4
Gradually add 1 1/2 cups sugar and continue to cream until light and fluffy. Add eggs, beating well after each. Fold in sour cream and vanilla.
5
Gently beat flour mixture into creamed mixture until well blended.
6
Grease and flour a tube or Bundt pan.
7
Spoon 1/3 of the cake batter into pan and sprinkle with 1/3 of the nut mixture. Repeat twice more.
8
Rap bottom of pan against countertop.
9
Bake in preheated 350u00b0 oven for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cover top loosely with foil during the last 10 minutes of baking if the top gets too brown. Cool pan on rack 10 minutes, then turn cake onto rack to cool completely, nut side up.
1270
kcal
Calories
79
g
Fat
120
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/3 c. chopped pecans or walnuts, 1/3 c. sugar plus 1 1/2 c. sugar, separated, 1 tsp. cinnamon, 2 c. flour, and more.
Yes, Cinnamon Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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