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Cinnamon Sugar Swirl Coffee Cake
4.7 from 111 votes

Cinnamon Sugar Swirl Coffee Cake

This Cinnamon Sugar Swirl Coffee Cake features a tender cake base enriched with butter, sour cream, and vanilla, layered with a cinnamon-sugar mixture. The batter is gently mixed to maintain moisture and lightness, then partially baked with cinnamon sugar coating the Bundt pan swirling through the cake’s interior. The result is a moist, flavorful coffee cake with a sweet cinnamon swirl and delicate crumb.

Prep Time
10 mins
Cook Time
42 mins
Additional Time
38 mins
Total Time
1 hr 30 mins
Servings: 15
Calories: 219 kcal
Course: Cake
Cuisine: American

Ingredients

Cinnamon-Sugar
  • ½ cup granulated sugar
  • 1 tablespoon cinnamon
Cake
  • ½ cup butter softened, unsalted
  • 1 cup granulated sugar
  • 2 egg large
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Instructions

Make the Cinnamon-Sugar:
    Cup of Yum
  1. Add both ingredients to a small bowl and stir to combine.
Make the Coffee Cake:
  1. Preheat oven to 350F.
  2. Spray a 12-cup Bundt pan very well with cooking spray and add about 1/3 cup of the cinnamon-sugar to the pan. Carefully roll the cinnamon-sugar around the pan, getting it into all the nooks and crannies, so the pan is well coated in cinnamon-sugar; set both the Bundt pan and remaining cinnamon-sugar aside.
  3. To a large bowl, add the butter, sugar, and cream (beat) on high speed with a handheld electric mixer until light and fluffy.
  4. Add the eggs, vanilla, and beat on high speed to combine. Scrape down the sides of the bowl if necessary.
  5. Add the sour cream and beat on high speed to incorporate.
  6. Add the flour, baking soda, salt, and beat on low speed or mix by hand until incorporated; don't overmix or cake will be tough.
  7. Turn half the batter out into the prepared Bundt pan, smoothing the top lightly with a spatula. Tip - Make sure you don't add more than half; novice bakers tend to underestimate how much batter they're adding and the problem is that you then don't have sufficient batter to properly complete the cake. Set remaining batter aside.
  8. Evenly sprinkle the remaining cinnamon-sugar over the cake batter. It may look like a lot but it melts into the batter/cake while baking.
  9. Turn the remaining cake batter out over the cinnamon-sugar layer, smoothing the top lightly with a spatula.
  10. Bake for about 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Since all ovens, pans, climates, etc. are different, I recommend starting to check on the cake at the 30 to 35-minute mark, and keep a close eye on it from there until it's done; don't overbake or it will be dry. Watch your cake and not the clock and if it takes a bit less or longer for your cake to be sufficiently baked than my baking time estimates, do what is needed for your cake.
  11. Allow the cake to cool in the pan on a wire rack for about 20 minutes before inverting it onto a serving platter and serving.

Notes

  • Store the cake in an airtight container at room temperature for up to 5 days to maintain freshness.
  • Be careful not to overmix the batter to keep the cake tender.
  • Coating the Bundt pan well with cinnamon sugar enhances the swirl effect and crust texture.

Nutrition Information

Serving 1 Calories 219kcal (11%) Carbohydrates 31g (10%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g (18%) Cholesterol 50mg (17%) Sodium 128mg (5%) Fiber 1g (4%) Sugar 21g (42%)

Nutrition Facts

Serving: 15 Serving

Amount Per Serving

Calories 219

% Daily Value*

Serving 1
Calories 219kcal 11%
Carbohydrates 31g 10%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g 18%
Cholesterol 50mg 17%
Sodium 128mg 5%
Fiber 1g 4%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.