Really Good Cinnamon Coffee Cake 

Bake up some joy with this scrumptious Really Good Cinnamon Coffee Cake! Not only is this cake beautifully moist, the rich cinnamon-sugar nut filling adds a delightful crunch and warm spice that’s hard to resist. Easy to make and even easier to enjoy!

If you’re looking for a deliciously simple treat perfect for any time of day, this Really Good Cinnamon Coffee Cake is your answer. This recipe combines the classic flavors of cinnamon and sugar with a moist, tender cake that’s sure to become a family favorite. In fact, I sent this coffee cake to my brother, who then declared it the best coffee cake he’s ever had! What a compliment! 

Whether serving it for breakfast, brunch, or as a delightful dessert, this coffee cake is versatile and always a hit. Plus, it’s an excellent make-ahead option, staying fresh for days and freezing beautifully. With a few simple ingredients and straightforward steps, you’ll have a homemade treat that feels special without any of the fuss.

Why You’ll Love This Recipe

• This coffee cake comes together effortlessly. Quickly whip it up whenever you need it!  With straightforward steps and common ingredients, you’ll have a delicious cake ready to enjoy without any fuss.
• Whether you’re serving it for breakfast, brunch, or as a sweet treat after dinner, this coffee cake fits any occasion. Its delightful cinnamon flavor and moist texture make it a crowd-pleaser at any time of day.
• Thanks to the sour cream, this coffee cake is incredibly moist and tender. Each bite is rich and satisfying, with a perfect balance of cinnamon and sweetness that keeps you coming back for more.
• This coffee cake is an excellent choice for making ahead of time. Because it stays fresh and delicious for several days, it is ideal for preparing in advance for gatherings or busy mornings.

Enjoy coffee cake? Then be sure of check out my Funfetti Coffee Cake, Strawberry Rhubarb Coffee Cake, Pumpkin Swirl Coffee Cake, and Mixed Berry Coffee Cake.

Ingredients

I love a recipe where you already have most of the ingredients in your kitchen. This Really Good Cinnamon Coffee Cake is one of those recipes. The only thing you may not have on hand is the sour cream. Here are the things you’ll need to whip up this recipe. 

• Butter: Provides a rich flavor and helps create a tender crumb in the cake.
• Sugar: Adds sweetness and helps with browning and caramelization.
• Eggs: Give structure and moisture, ensuring the cake is light and fluffy.
• Vanilla Extract: Enhances the overall flavor with its warm, aromatic notes.
• All-Purpose Flour: The main structure of the cake, provides a balanced texture.
• Baking Soda: Acts as a leavening agent, helping the cake rise properly.
• Salt: Balances the sweetness and enhances the flavors of the other ingredients.
• Sour Cream: Keeps the cake incredibly moist and adds a slight tanginess.
• Ground Cinnamon: Adds a warm, spicy flavor essential to the classic coffee cake taste.
• Chopped Pecans: Provide a delightful crunch and nutty flavor, perfect for texture and taste.

How To Make

And with that, we’re ready to get baking, so I’ll take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below. 

1. In a large bowl, cream together the butter and 2 cups of sugar until light and fluffy, about five minutes.
2. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
3. In a medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing just enough after each addition to keep the batter smooth.

4. Spoon one-third of the batter into a greased 10-inch tube pan.
5. In a small bowl, combine the cinnamon, chopped pecans, and the remaining ¼ cup of sugar. Sprinkle half of this mixture over the batter in the pan. Repeat with another third of the batter, followed by the remaining nut mixture, and then finish with the final third of the batter.

6. Bake at 350°F for 60-65 minutes or until a toothpick inserted in the center comes out clean.
7. Cool for 15 minutes before removing the cake from the pan. Sprinkle the top with the additional cinnamon and sugar blend. Allow to cool completely before serving.

Simple and easy; right? I think you’re going to love this recipe just as much as my brother did!

You will notice that I used a decorative Bundt cake pan. I encourage you to use whatever pan you have instead of going out and buying something new. You could even bake this in a couple of loaf pans. 

Frequently Asked Questions

Can I substitute the sour cream with something else? 

Absolutely! Greek yogurt is a great substitute for sour cream and will keep the cake moist.

How do I store the coffee cake? 

To keep your coffee cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months. Just be sure to wrap it tightly to prevent freezer burn.

What if I don’t have a tube pan?

 If you don’t have a tube pan, use a Bundt pan or a 9×13-inch baking dish. The baking time may vary so start checking for doneness a bit earlier and use a toothpick to test the center.

Can I make this coffee cake ahead of time? 

Definitely! This coffee cake is a perfect make-ahead option. You can bake it the day before and it will still be moist and delicious. It’s also a great option for freezing, so you can have a ready-to-go treat whenever you need it.

More Cinnamon-Based Recipes You’ll Love

• Cinnamon Roll Bread
• Brown Sugar Cinnamon Pop Tart Bars
• Cinnamon Morning Maple Muffins
• Apple Cinnamon French Toast Casserole
• Cinnamon Roll Skillet Bread
• Easy Cinnamon Sugar Cake

I hope you’re as excited to try this Really Good Cinnamon Coffee Cake as I am to share it with you. It’s a recipe that brings comfort and joy with every bite. If you try it and love it, please stop back and leave a comment and a 5-star rating below. 

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Really Good Cinnamon Coffee Cake

Bake up some joy with this scrumptious Really Good Cinnamon Coffee Cake! The combination of cinnamon, sugar, and chopped pecans creates a delightful flavor profile that’s perfect for any time of day. Whether you’re hosting a brunch or looking for a sweet snack, this easy-to-make coffee cake will impress!

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: American

Keyword: cinnamon, coffee cake, coffee creamer

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 12

Calories: 530kcal

Ingredients

• 1 cup butter softened
• 2¼ cups sugar divided
• 4 large eggs room temperature
• 2 tsp. vanilla extract
• 3 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 2 cups sour cream
• 2 tbsp. ground cinnamon
• ½ cup chopped pecans
• Additional cinnamon and sugar for garnish

Instructions

• In a large bowl, cream together the butter and 2 cups of sugar until light and fluffy, about five minutes.
• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
• In a medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing just enough after each addition to keep the batter smooth.
• Spoon one-third of the batter into a greased 10-inch tube pan.
• In a small bowl, combine the cinnamon, chopped pecans, and the remaining ¼ cup of sugar. Sprinkle half of this mixture over the batter in the pan. Repeat with another third of the batter, followed by the remaining nut mixture, and then finish with the final third of the batter.
• Bake at 350°F for 60-65 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 15 minutes before removing the cake from the pan. Sprinkle the top with the additional cinnamon and sugar blend. Allow to cool completely before serving.

Nutrition

Calories: 530kcal | Carbohydrates: 66g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 427mg | Potassium: 137mg | Fiber: 3g | Sugar: 39g | Vitamin A: 801IU | Vitamin C: 0.5mg | Calcium: 85mg | Iron: 2mg