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The Perfect Cinnamon Swirl Coffee Cake
Every time I bake this coffee cake my kitchen fills with the most incredible cinnamon aroma. The Bundt pan creates such a gorgeous presentation while that ribbon of cinnamon sugar running through the middle makes every slice something special. It's become my go-to recipe whenever I want to make breakfast or brunch feel extra special.
A Recipe Worth Sharing
This cake reminds me so much of Sunday mornings at my grandmother's house. I've updated her recipe with a touch of sour cream for extra moisture and sometimes a splash of whiskey for depth. The result is this incredibly tender cake that's fancy enough for company but simple enough for everyday treats.
What You'll Need
- Flour: Use all-purpose flour for the ideal structure and texture.
- Baking Soda: Ensures the cake rises perfectly.
- Salt: Enhances the overall flavor.
- Granulated Sugar: Adds the necessary sweetness.
- Butter: Unsalted butter keeps the flavor balanced.
- Eggs: Bring to room temperature for the best results.
- Sour Cream: Adds moisture and cuts through the richness.
- Vanilla Extract: For depth of flavor.
- Whiskey (Optional): Crown Royal adds a subtle richness.
- Walnuts: Chopped for a delightful crunch in the cinnamon swirl.
- Brown Sugar: Provides depth and caramel-like sweetness.
- Cinnamon: The star of the swirl, for warm spice notes.
Let's Make the Cake
- Prepare the Streusel
- In a medium mixing bowl, combine chopped walnuts, brown sugar, and cinnamon. Set aside.
- Prepare the Bundt Pan
- Preheat the oven to 300°F (150°C). Grease a 9-inch Bundt pan thoroughly with baking spray.
- Mix Dry Ingredients
- In a large bowl, whisk together flour, baking soda, and salt.
- Cream Butter and Sugar
- Using a stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in sour cream, whiskey (if using), and vanilla extract.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Layer the Batter
- Pour one-third of the batter into the prepared Bundt pan. Layer with half of the walnut-cinnamon mixture, then add another third of the batter. Repeat with the remaining walnut mixture and batter.
- Bake
- Bake for 70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15–20 minutes before transferring to a serving platter.
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Keeping It Fresh
This cake stays perfectly fresh sealed up tight at room temperature or in the fridge where it'll keep for nearly a week. Sometimes I make an extra to pop in the freezer wrapped really well it keeps beautifully for up to three months. Just let it thaw naturally on the counter before serving.
Make It Your Own
I love switching things up sometimes using pecans instead of walnuts or adding a pinch of nutmeg to the streusel for extra warmth. When making it for the kids I skip the whiskey and sometimes drizzle a simple glaze over top. The recipe is so forgiving you can really make it your own.
Your Questions Answered
Don't worry if you don't have a Bundt pan a regular cake pan works just fine just watch the baking time. The whiskey is super subtle just adding depth not really any alcohol taste. This cake is perfect for making ahead and freezes beautifully if you have leftovers. My favorite way to serve it is with a hot cup of coffee or tea and maybe a dollop of whipped cream for special occasions.
Frequently Asked Questions
- → Can I skip the whiskey?
Yes, the whiskey is optional and can be omitted without affecting the texture. You can add extra vanilla extract for more flavor if desired.
- → How do I prevent the cake from sticking?
Make sure to thoroughly grease the bundt pan with baking spray. Let the cake cool for 15-20 minutes before removing it from the pan.
- → Can I make this ahead of time?
This cake stays fresh for 2-3 days when stored in an airtight container. You can also wrap and freeze it for up to 3 months.
- → Why use sour cream in the cake?
Sour cream makes the cake extra moist and adds a subtle tangy flavor that balances the sweetness. It also helps create a tender crumb.
- → Can I use different nuts?
Pecans work great as a substitute for walnuts. You can also omit the nuts entirely if preferred, though they add nice texture and flavor.
Conclusion
This classic bundt cake combines rich sour cream batter with layers of cinnamon-walnut swirl. Made extra moist with sour cream and optionally enhanced with whiskey, it's perfect any time of day.