Monday, May 23, 2011

Cinnamon Swirl Coffee Cake

This coffee cake looks beautiful and tastes just as good.  Instead of being dense and heavy, the cake is lighter than you might expect.  The first time I made this cake I followed the recipe exactly as written.  The photos below reflect my first attempt.  The second time I made this cake I doubled the cinnamon streusel and it was fabulous.  I have never added the nuts, but I'm sure they would taste great. If you don't have maple syrup, or don't like maple, just mix a little milk with the powdered sugar to make the glaze.  I definitely recommend doubling the streusel, and I have written the recipe below to reflect the increased amount.

Adapted from Ina Garten

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1/2 cup light brown sugar, packed
1 cup all-purpose flour
3 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups chopped walnuts, optional

1/2 cup confectioners’ sugar
2 tablespoons real maple syrup

1. Preheat the oven to 350° F. Grease and flour a 10-inch tube pan.

2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs one at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

3. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

4. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with half of the streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

5. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

This post is liked to Sweets for a Saturday and This Chick Cooks.


  1. This sounds delicious. Sour cream in the cake, streusel center and a maple glaze, oh man, I have got to try this ASAP!

  2. This looks so tempting! I'm saving your recipe- my coworkers would love this for a Friday treat. :)

  3. Your coffee cake looks really delicious! I love cakes that are not too dense also, this sounds just perfect. I gotta try it soon! Thanks for sharing...and yes doubling the streusel sounds wonderful too!

    By the way, I'm hosting 2 Giveaways on my blog, please stop by to enter when you have a chance. One for $50 Thrive products and another one for baking molds and more. Have a wonderful weekend.


  4. That cake looks so pretty with the icing drizzled on. I'd love for you to stop in and show off your coffee cake today at These Chicks Cooked Recipe Spotlight. Have a blessed day :)

  5. Oh boy, what a yummy coffee cake. I'd eat that for breakfast any day. Of course, I'd also eat it throughout the day for that matter. Thanks for linking this up to Sweets for a Saturday.

  6. Now that is one delicious cake!

  7. Yum! This looks fabulous! and beautiful too! I found your blog through a link party and i LOVE it! I love making new blog friends! I am your newest follower and would love it if you would check out my blog and follow me too! Thanks!