If you like cinnamon, this cake is a great way to load up on that warm spice. This sweet, moist cake is layered with a brown sugar and cinnamon crunch. FYI, coffee cake does not necessarily contain coffee—it refers to a cake eaten with your coffee!
1 1/2 sticks butter at room temperature
1 cup sugar
1 cup sour cream
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
For the topping:
1 cup brown sugar
1 cup cinnamon chips (available at The Peppermill)
Preheat oven to 325 degrees F. Spray a 10 cup Bundt pan with flour and oil spray.
In your mixer bowl, cream butter and sugar until smooth. Add eggs and vanilla and mix until well combined. Mixture may appear curdled—not to worry, it will become smooth once the dry ingredients are added.
Sift dry ingredients together. Alternate adding dry ingredients and sour cream to the cake batter. Mix briefly after each addition.
In a separate bowl, mix topping ingredients. Sprinkle ¼ cup of the topping into the Bundt pan. Spread half the batter into Bundt pan, add ½ cup of the topping, and then add remaining batter. Sprinkle the rest of topping mixture on top of the batter.
Bake for 45-50 minutes or until a cake tester inserted in the center of the cake comes out clean. Remove from oven and cool.