Cinnamon Swirl Coffee Cake

Recipe by spatchcock
READY IN: 1hr 25mins
SERVES: 12-16




  • 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.