Imagine sinking your fork into a slice of the most decadent, moist, and aromatic coffee cake that transports you straight to bakery heaven. This Corner Bakery Cinnamon Creme Coffee Cake isn't just a dessert—it's an experience that promises to turn an ordinary morning into an extraordinary culinary adventure. With its irresistible swirls of cinnamon and rich, creamy texture, this recipe will become your new go-to treat that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup brown sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined. Do not overmix; a few lumps are okay.
- In another small bowl, combine the brown sugar and 1 tablespoon of ground cinnamon. This will be your cinnamon swirl mixture.
- Pour half of the cake batter into the prepared baking pan, spreading it evenly. Sprinkle half of the cinnamon swirl mixture over the batter.
- Pour the remaining cake batter on top and spread it gently to cover the cinnamon layer. Finally, sprinkle the rest of the cinnamon swirl mixture on top of the batter.
- Using a knife or skewer, gently swirl the cinnamon mixture into the top layer of batter to create a marbled effect. Be careful not to overmix.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Once baked, remove the coffee cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then transfer it to a wire rack to cool completely.
- Serve the Corner Bakery Cinnamon Creme Coffee Cake warm or at room temperature. Enjoy with a cup of coffee or tea!
Tips
- Room Temperature Matters: Ensure your butter, eggs, and sour cream are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Cinnamon Swirl Technique: When creating the marbled effect, use a light hand. Gentle swirls create beautiful patterns without completely mixing the layers.
- Check for Doneness: Use the toothpick test, but remember that a few moist crumbs are okay—they ensure a tender cake.
- Cooling is Crucial: Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to prevent breaking.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
