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Cinnamon Coffee Cake
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Cinnamon Coffee Cake


  • 1/2 cup unsalted butter, softened to room tempature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 (8 ounce) container sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Topping Ingredients
  • 1/3 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
  • 1 cup chopped pecans


  1. Preheat oven to 350 degrees. Lightly grease an 11 x 7-inch baking dish. Using either a handheld mixer or a stand mixer, combine in a large mixing bowl the butter and granulated sugar. Cream together on medium-high for 2 to 3 minutes, occasionally scraping down the sides of the bowl. Add the eggs, one at a time, and mix on medium-high for 2 to 3 minutes. Add the sour cream and vanilla. Mix to combine.
  2. In a separate bowl, mix the flour, baking soda, baking powder and salt. Add half of the dry ingredients to the mixer and blend on low until combined. Scrape down the sides of the bowl. Add the remaining dry ingredients. Mix on low just until dry ingredients have been incorporated. Set aside. (Batter will be thick)
  3. To make the topping, combine the brown sugar, ground cinnamon, sugar and chopped pecans in a small mixing bowl. Mix with a spoon. Set aside. Pour half of batter into the lightly greased baking dish and spread evenly. Sprinkle half of the topping over the batter. Pour in the remaining cake batter. Carefully spread the remaining cake batter. Sprinkle the remaining topping.
  4. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.