Cinnamon Swirl Coffee Cake
Just add a steamy cup of coffee! This cake is both easy to make and holds beautifully. Make two and freeze one, and you will never be caught short!
Preparation time: PT0M
Cooking time: PT0M
Total: PT0M
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What you need:
- Crumb topping:
- 1 cup (about 4 oz) walnuts or pecans, coarsely chopped
- ¼ cup sugar
- 2 teaspoons ground cinnamon
- Cake batter:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 8 oz (16 Tbs) Lurpak Unsalted Butter, room temperature
- 1½ cups sugar
- 2 eggs
- 1 cup sour cream
- Pan: 12-cup tube pan buttered and floured
What to do:
- Preheat oven to 350°F. Combine walnuts, sugar and cinnamon; set aside.
- Combine flour, baking powder, baking soda, and cinnamon, set aside.
- With an electric mixer on medium speed, cream butter and sugar until pale and fluffy, scraping sides as necessary. Add eggs, one at a time, beating until incorporated after each addition. Lower speed and add flour in three batches, alternating each addition with sour cream. Blend until just combined.
- Divide batter into two batches, transfer one batch into prepared baking pan and sprinkle with half the walnut mixture. Top with remaining batter and cover with remaining walnut topping.
- Bake until cake pulls away the pan, about 55 minutes.
- Cool in pan for 30 minutes before removing.
An 8-oz package of Lurpak® Unsalted Butter = 1 cup (16 Tbs) or 2 sticks
