Hi readers! I stumbled across these drafts…

If you doesn’t mind the lack of pictures, please be encouraged to try your hand at this cinnamon coffee cake. It you think of pound cake and add a thick cinnamon swirl running through the middle, with craggly cinnamon sugar crusts, this is it! This is the recipe from where I used to work, but I looked it up and looks like it’s straight out of Taste of Home! The only difference is in the quantity of cinnamon- my husband always says, ‘needs more cinnamon,’ so I usually add lots more cinnamon than is called for. Make sure your butter and eggs are at room temperature- it’s important for this recipe in particular. Enjoy!

Cinnamon Coffee Cake

1 cup butter, at room temperature

2 + 3/4 cups sugar (divided)

4 eggs, at room temperature

1 1/2 tsp vanilla

3 cups all-purpose flour

1 tsp baking soda

3/4 tsp salt

2 cups sour cream, at room temperature

3 Tbsp cinnamon

1/2 cup walnuts, toasted and chopped (optional)

0) Preheat the oven to 350F.

1) Cream butter and 2 cups sugar together until the butter is fluffy and aerated- you’ll know it’s aerated because it will get less yellow and more white than the sticks of butter you started with. (Cream forĀ about 10 minutes)

2) Add eggs, one at a time, mixing well to completely incorporate each egg, before adding the next egg.

3) Add the vanilla to the butter/egg mixture, and mix well.

4) Sift together the flour, baking soda, and salt.

5) Add the flour mixture and sour cream alternatively to the butter mixture, mixing well. The batter will be on the thick side.

6) Make the cinnamon sugar mixture by mixing the 3/4 cup sugar, cinnamon, and walnuts together.

7) Grease a bundt or tube pan very well. Add a few heaping spoonfuls of theĀ cinnamon mixture in the pan, and rotate the pan to distribute evenly. Pour in half the batter, sprinkle about 1/2 the remaining cinnamon mixture over top of the batter. Pour in the rest of the batter, then evenly sprinkle the rest of the cinnamon mixture on top.

8) Bake for 60-65 minutes until a toothpick stuck in the middle comes out clean. Cool for 15 minutes, then invert.