Cinnamon Swirl Coffeecake Recipes

CINNAMON COFFEE CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

SOUR CREAM COFFEE CAKE WITH CINNAMON-WALNUT SWIRL

Steps:

• Make the Cinnamon-Walnut Swirl: Preheat the oven to 325°F and set an oven rack in the middle position. Toast the walnuts on a rimmed baking sheet until they're fragrant and golden brown, 10 to 15 minutes. Transfer the walnuts to a plate to cool. In a small bowl, mix together the walnuts, brown sugar, and cinnamon. Set aside.
• Reduce the oven temperature to 300°F. Spray a 9- or 10-in Bundt pan with nonstick cooking spray and dust with flour. Tap out any excess flour. Alternatively, spray the pan with a nonstick spray with flour in it, such as Baker's Joy or Pam with Flour.
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and butter. Beat on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition until the mixture is homogenous. On low speed, mix in the sour cream and vanilla. The batter will look a little curdled at this point; that's okay. Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated.
• Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous.
• Scoop ⅓ of the batter into the prepared pan. (It won't seem like enough, especially if you're using a 10-in Bundt -- that's okay. Just do your best to smooth it into an even layer with a spatula or back of a spoon.) Sprinkle half of the cinnamon-walnut mixture evenly over the batter. Cover with another ⅓ of the remaining batter, using a spoon or spatula to spread the batter evenly over the pan and to the edges. Sprinkle the remaining nut mixture evenly over the batter and cover with the remaining batter, spreading it evenly over the nut mixture.
• Bake for 65 to 75 minutes, until the cake is golden and a cake tester comes out clean. Cool the cake in the pan for 15 minutes. Do not let the cake cool in the pan for much longer than this or the brown sugar in the streusel might stick to the sides of the pan and make it difficult to release the cake. Place a wire rack on top of the Bundt pan and then invert the pan to release the cake. Let the cake cool completely before serving. The cake will keep well in an airtight container at room temperature for up to a week.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

CINNAMON SWIRL COFFEECAKE

Steps:

• Heat oven to 350°F. Grease a 9x5x3-inch loaf pan on the sides and bottom. Set aside.
• Combine 1/2 cup butter with granulated sugar in the bowl of a stand mixer. Beat on medium speed until creamed together about 3 to 4 minutes until smooth and fluffy. Add the eggs one by one, beating well after each addition. Add the vanilla; beat well.
• In a medium bowl, sift together the flour, baking powder and salt.
• With the stand mixer on low speed, add the flour mixture a little at a time, alternating with the milk. Do not over mix.
• In a separate small bowl, stir together all filling ingredients.
• Pour half of batter into pan. Spread filling over batter; pour remaining half of batter over filling.
• In another small bowl, stir together topping ingredients. Sprinkle topping over batter.
• Bake 50 to 60 minutes or until top is golden brown and toothpick inserted in center comes out clean.
• Cool 10 minutes in pan on wire rack. Loosen sides of loaf from pan; remove from pan and place on wire rack. Cool completely, about 2 hours before slicing.

CINNAMON SWIRL BUNDT COFFEE CAKE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
• Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
• Mix the remaining 1/4 cup of white sugar with the cinnamon.
• Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
• Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

CAKE MIX CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 325°. Prepare bundt pan by spraying with non-stick baking spray with flour.
• In the mixing bowl of your mixer, add cake mix, pudding mix, 1/4 cup warm water, 1 Cup Sour Cream, 4 eggs, 3/4 cup of vegetable oil, and 1 teaspoon of imitation butter flavoring. Mix on low speed for 1 minute. Increase speed to medium and mix for 3-4 minutes until batter is creamy and smooth.
• Spread half of cake batter in bottom of prepared bundt pan.
• In a small bowl mix together all the cinnamon filling ingredients.
• Sprinkle with Cinnamon Filling mixture making sure to spread it evenly.
• Top with remaining cake batter. Use a spatula to spread evenly.
• In another small bowl mix together dry streusel ingredients. Slowly add melted butter. Use hands to form small pea size crumble.
• Sprinkle top of cake with half of streusel mixture. Reserve remaining half and set aside.
• Place cake in center of rack in the middle of the oven.
• Bake for 50-55 minutes. Half way through baking, carefully slide out oven rack with cake and sprinkle with remaining streusel. Continue baking until when you touch center of cake it springs back.
• Remove cake from oven and cool completely.
• In a small bowl mix together vanilla glaze ingredients. Mix until smooth. Remove cake from pan. Drizzle with vanilla icing.
• Slice and serve.

CINNAMON SWIRL COFFEE CAKE

Steps:

• Preheat the oven to 350°.
• Butter and flour the tube pan (10-inch).
• Make the cake: Put the butter and sugar in a bowl and cream together using the electric mixer on medium speed until fluffy, about 5 minutes.
• Scrape down the bowl.
• Add the vanilla and eggs, 1 at a time, beating for 20 seconds after each addition.
• Scrape down the bowl again.
• In another bowl, whisk together the flour, baking powder, baking soda and salt.
• Add this mixture to the butter mixture in thirds, alternating with the sour cream.
• Beat for 45 seconds after each addition, and begin and end with the flour mixture.
• Pour the batter into the prepared tube pan.
• Make the syrup: In a small bowl, stir together the melted butter, sugar, and cinnamon.
• Drizzle the syrup over the batter and with the blade of a knife or a skewer, swirl the syrup through the batter.
• Make the streusel: In a bowl, combine the sugar, cinnamon, and pecans.
• With a pastry cutter, cut in the butter, a few pieces at a time, until the mixture resembles coarse crumbs.
• Scatter the streusel over the batter in the pan.
• Bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
• Remove the pan from the oven to a wire rack to cool for 15 minutes.
• Serve warm or at room temperature.

CINNAMON SWIRL COFFEE CAKE

Steps:

• First prepare the pecan filling by combining the lightly roasted (cooled) pecans together with the brown sugar and cinnamon.
• For the cake batter combine all the dry ingredients (including the sugar) together in a large mixing bowl
• Melt the vegan butter then add the oil to it, whisk together, then add the vanilla extract
• Add the vinegar to the soy milk and let stand to thicken
• Add all the liquids to the dry ingredients in the bowl and whisk smooth
• Pour ⅓ of the batter into the prepared bundt pan and then sprinkle all but 2 Tablespoons of the pecan filling over top
• Pour the remaining batter over the pecan filling and bake immediately in a preheated 375°F oven for 20 minutes, then turn the oven down to 350°F and bake for another 25 minutes or until a toothpick inserted into the center comes out clean.
• Cool the cake in the pan for about 30 before turning it upside down onto a cooling rack to finish cooling and it should easily slip out of the pan.
• Cool completely and then prepare the icing glaze by whisking the plant milk with the confectioners sugar and vanilla extract and pour over cake.
• Sprinkle the remaining pecan filling over top and serve!

OOOEY GOOEY CINNAMON SWIRL CAKE

Steps:

• 1. In a large bowl, mix all "BATTER" ingredients, except butter. Mix well
• 2. Slowly add in melted butter and mix well.
• 3. Pour batter into a greased 9"x13" pan. (If you would like a thicker cake, you may also use a 9"x9" pan)
• 4. In seperate bowl, mix topping ingredients together til combined.
• 5. Drop topping onto prepared batter and swirl with a butter knife.
• 6. Bake at in a preheated 350 degree oven for 40 minutes. (If you are using the 9"x9" pan, bake for 50 mins)
• 7. Pull cake out of oven and mix glaze ingredients in seperate bowl.
• 8. While cake is still warm, drizzle glaze over top. Let stand 15 mins before cutting/serving

CINNAMON ROLL SWIRL COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix flour, sugar, milk, eggs, baking powder, vanilla, and salt for cake together in a large bowl until completely combined. Slowly pour in butter and mix to incorporate; pour into the prepared baking pan.
• Whisk brown sugar, flour, and cinnamon for topping together in a bowl. Cut in butter with 2 knives or a pastry blender until well combined. Drop evenly over the batter, then swirl with a knife.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
• Mix powdered sugar, milk, and vanilla for glaze together in a small bowl. Drizzle over the warm cake.