Cinnamon Crumb Coffee Cake
This Cinnamon Coffee Cake has a sour cream batter and lots of cinnamon streusel baked into it. It’s a sturdy bundt cake that’s great to take to parties or events!
Moving…as many times as I have done it in the past several years, it’s always such a strange phenomenon. Just this morning I woke up and had a split second where I had no idea where I was (does that ever happen to you?). I have been in this house for 4 months now, but knowing that Pete and I will be moving again in about a year somehow hinders me from feeling adjusted and settled here in this little Connecticut town.
Some of you might be wondering why we move so much, and it’s because my husband serves as an officer aboard US Navy submarines. I have no idea how this has never come up in the two and a half years Fifteen Spatulas has been around, but I guess it’s because it has always been the way of life for us. In the past five years, Pete has been assigned to live in six places, so moving around is just the name of the game. I’ll admit that it’s really hard sometimes and despite the fact that I’m fairly young, I crave roots. I dream of settling down somewhere, buying (instead of renting) a home of our dreams where I can grow my own food garden, and starting a family. Someday soon…
The saving grace of moving around so much is that we always meet wonderful people wherever we go. We make friends with our neighbors, we make friends with others serving in the Navy, and we make friends with locals. It’s amazing how much this can help you feel at home in a new place.
So today, I would like to wish a Happy Housewarming to one of my blogging friends, Ashton at Something Swanky, along with a bunch of other blogging friends!
I know this is a virtual Housewarming, but I hope it makes you feel loved and feel settled in your new home anyway, as you unpack boxes and start off in a new place.
I made Ashton a little Cinnamon Crumb Coffee Cake as a housewarming gift!
All you have to do is make a sour cream batter:
And layer it into a bundt cake pan with cinnamon streusel crumbs:
Swirling it as you go:
60 minutes in the oven and it’s done, and ready to give to someone you love! Enjoy!
Cinnamon Crumb Coffee Cake
Ingredients
For the streusel:
- 3.75 oz flour, by weight (3/4 cup, if measuring)
- 1 cup sugar
- 1 tbsp ground cinnamon
- 1/4 tsp salt
- 4 tbsp cold unsalted butter
- 1 cup chopped toasted pecans
For the Cake:
- 4 large eggs
- 1 1/2 cups sour cream
- 1 tablespoon vanilla extract
- 11.25 oz flour, by weight (2.25 cups, if measuring)
- 1.25 cups sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter at room temperature
Instructions
- Preheat the oven to 350 degrees, and set an oven rack in the lowest level of the oven. Grease the inside of a standard bundt cake pan.
- Make the streusel by pulsing the flour, sugar, cinnamon, and salt in a food processor to combine. Add the butter and pecans to the food processor bowl and pulse the mixture 5 times until the butter has been cut up into pea sized pieces. Keep this mixture in the fridge for later.
- In a small mixing bowl, whisk to combine the eggs, 1 cup of sour cream, and vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, baking powder, baking soda, and salt, and mix on low speed for 30 second to combine.
- Add the butter and other 1/2 cup sour cream and mix on low until combined. Once the flour has been moistened, increase the speed to medium and beat for 30 seconds. Scrape the sides of the bowl, then turn the mixer to low and add the egg mixture in 3 installments, beating for 20 seconds on an increased speed of medium and scraping the bowl in between each set.
- For the final mixing, increase the speed to medium high and beat the mixture for 60 seconds until the mixture looks more voluminous and has become a bit pale.
- Sprinkle a handful or two of the nut streusel into the bottom (which is the top) of the bundt pan, then add a few cups of the batter. Swirl with a knife or spatula. Keep repeating this process of adding streusel and batter, and swirling, until all is used up. Bake the cake on the bottom shelf of the oven for about 60 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for at least 1 hour before attempting to turn it out. FYI, this cake will taste better the next day (more moist and cohesive in flavor and texture). Enjoy!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
86 Comments on “Cinnamon Crumb Coffee Cake”
That is an incredible looking cake! I love all the crumb swirls. We moved quite a bit the first 5 years we were married and now we have been here almost 9 years. It definitely feels more like home now.
Thanks Jocelyn! I’m glad that you have settled down and feel at home!
I’m so glad I found this blog, Joanne! Your stuff is seriously beautiful. And those ridges on this coffee cake? Incredible!
Thanks Loretta, so glad to discover your blog as well!
I don’t think I could ever turn down a cinnamon crumb cake. It just isn’t possible.
Agreed! haha. No carb free diets for us =)
Yum, your cake looks so delicious!
Thank you Rosie!
Hi Joanne, what can I substitute for sour cream?do let me know the details or a tried n tested link would help.
Thanks
Uzma
Hi Uzma, I haven’t tested any substitutes for the sour cream, but another reader was maybe going to try some Greek yogurt.
This looks like a slice of heaven!!
Thanks Carrian, I can’t believe my husband and I ate it all! haha.
Wow, this cake has it going on! I totally want it for breakfast… and lunch… and dinner. Yup.
No shame in that, I agree! Cake for all meals LOL.
Two Yums (thumbs) Up! xo
Thanks Katherine =) I love this cake!
This cake is just stunning–and that swirl! Wow, it looks so good! I am so glad that I “met” you through hosting this party for Ashton. Your blog is awesome. 🙂
Yes, you as well, Ashley! I think we threw a pretty great party =)
OMG girl this looks amazing. I’m putting this on my baking list!!
Thanks Aimee! Shugary sweets approved cake, that’s pretty cool!
Stunning! This cake is amazing. I’d be horrible at moving so much – I am the worst with people. But, I guess I could make them like me with this cake. 🙂
Haha! Funny how giving people tasty food can make people like you, hehe. It certainly does when people give me tasty things to eat =)
I love how you swirled that crumb all throughout this gorgeous cake!! And are you totally in love with that pan? I own it and it’s my favorite. I feel like it makes everything I bake in it look extra special. Lovely recipe!
Yes!!! That’s awesome you own the pan too, I knew when I saw it that it had to come home with me =)
You are such a sweet funny lady and as usual good eats are always to be had from you. So having said that I always enjoy your blog and receipes. May you soon know your settle down roots, as you are one who should have them. You will doubly enjoy them and be blessed when you do, it is meant to be , you are a homebody girl, smiles, Mona 🙂
Hi Mona, you are so sweet!!! Thank you. I just try to focus on the cool parts of moving, like exploring different regions, and most of the time I am cheery!
I hope you grow roots soon. I love this cake mold… never seen that before. Who doesn’t want coffee cake!
Thanks Tracy! I love it too, I got it from Williams Sonoma a few years ago, they might still have it online!
This looks wonderful. I do know about the disorientation of moving on a frequent basis. In the past 10 years I’ve moved 6 times. We just bought our first home so I hope we get to stay in one place for awhile.
Wow, that’s a lot of moving Jen! That’s so exciting you guys bought a home =)
I love crumb toppings and I love coffee cakes so this is absolutely a perfect combination! Pinned and must make asap! It looks delish. 🙂
Thanks Tina! I totally agree, crumb toppings are great =)