Weekend Baking: Cinnamon Crunch Coffee Cake
I thought I would post one of my favorite recipes today to get the weekend started. This is the famous coffee cake recipe from my bakery in Portland, Maine. I used to make at least one of these babies a day, and if there were any leftovers I would always take them home for Ryan. He had a particularly great baseball season that year, so I thought it a good omen to start this season with another batch. This coffee cake is everything you want it to be.
1) It’s large and impressive for brunch.
2) The cinnamon and pecan layer throughout the middle and on the top give the cake a dose of bold flavor, and that crispy crunchy topping that makes it irresistible.
3) The batter is a typical sour cream coffee cake recipe. What sets it apart is how you assemble it. Combining the sour cream and baking soda ahead of time allows the sour cream to become frothy and bubbly. This makes the cake really tender while it bakes. It’s moist and almost rich like a white cake.
4) You’ll be the favorite in your house if you make this over the weekend. It’s great for brunch or for grazing on throughout the week.
- 3 ½ cups flour
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp baking soda
- 2 cups sour cream
- 2 cups sugar
- 1 cup butter
- 4 eggs
- 1 tsp vanilla
- 4 tbsp sugar
- 1 tbsp cinnamon
- ½ cup pecans, roughly chopped
- Preheat the oven to 350 degrees.
- Mix together sour cream and baking soda in a bowl. Let stand until foamy. Cream together butter and sugar in a mixer until light.
- Add eggs to butter mixture, waiting until absorbed before adding another. Add vanilla and sour cream mixture, gently mixing on slow speed to combine.
- In a separate bowl, whisk together flour, baking powder and salt.
- Add flour mixture in three batches on slow speed. Blend well.
- Pour two-thirds of the batter into a greased tube pan.
- Mix the sugar, cinnamon and pecans together in a small bowl. Sprinkle half of the mixture on top of the batter, creating an even layer. Add the remaining batter over top.
- Sprinkle the rest of the cinnamon-sugar mix on top of the coffee cake.
- Bake for 60-70 minutes, or until a skewer comes out completely clean from the center of the cake.
- Remove from oven and allow to cool for at least 30 minutes, preferably 60 minutes.
- Remove from the pan and serve warm or at room temperature.