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Dreamy Cinnamon Swirl Coffee Cake
My kitchen gets filled with the most amazing cinnamon smell whenever I whip up this coffee cake. Using a Bundt pan makes it look so beautiful, and that swirly cinnamon sugar line running inside makes each piece truly special. It's now my favorite thing to bake when I want breakfast or brunch to feel a bit fancy.
A Treasured Family Delight
This cake takes me back to those Sunday mornings at my grandma's place. I've tweaked her old recipe by adding some sour cream for extra softness and sometimes a bit of whiskey for flavor depth. Now it's an incredibly soft cake that's nice enough for guests but easy enough for regular treats.
Ingredients List
- Flour: Grab all-purpose flour for the best texture and structure.
- Baking Soda: Helps the cake puff up nicely.
- Salt: Brings out all the flavors.
- Granulated Sugar: Gives the needed sweetness.
- Butter: Go with unsalted to control the flavor balance.
- Eggs: Let them sit out until room temp for best results.
- Sour Cream: Makes everything moist and balances the sweetness.
- Vanilla Extract: Adds wonderful flavor depth.
- Whiskey (Optional): A bit of Crown Royal adds rich undertones.
- Walnuts: Chop them up for that nice crunch in your swirl.
- Brown Sugar: Gives that deep caramel-like sweetness.
- Cinnamon: The main character in our swirl, adding warm spicy notes.
Baking Instructions
- Mix the Streusel
- Combine your chopped walnuts, brown sugar, and cinnamon in a medium bowl. Put it aside.
- Get the Bundt Pan Ready
- Heat your oven to 300°F (150°C). Spray your 9-inch Bundt pan well with baking spray.
- Combine Dry Stuff
- Whisk your flour, baking soda, and salt together in a big bowl.
- Work on the Wet Mix
- Beat your butter and sugar in a stand mixer until it's fluffy. Add eggs one by one, mixing well after each. Stir in sour cream, whiskey if you're using it, and vanilla.
- Mix Everything Together
- Slowly add your dry mix to the wet mix, stirring until just combined.
- Build Your Cake
- Put a third of the batter in your greased pan. Add half the walnut-cinnamon mix on top, then another third of batter. Finish with the rest of the walnut mix and the remaining batter.
- Cook It
- Bake for 70 minutes until a toothpick comes out clean when poked in the middle. Let it cool in the pan for 15-20 minutes before moving to a serving plate.
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Storage Tips
This cake stays good when wrapped tight at room temp or in your fridge where it'll last almost a week. I sometimes make a second one to wrap up well and stick in the freezer it stays good for up to three months. Just let it sit on the counter to thaw before you serve it.
Customization Ideas
I enjoy changing things now and then using pecans instead of walnuts or adding a little nutmeg to the streusel for more warmth. When I make it for kids I leave out the whiskey and sometimes put a simple glaze on top. The recipe is so flexible you can really change it up how you want.
Common Questions
If you don't have a Bundt pan don't stress a normal cake pan works fine just keep an eye on the baking time. The whiskey adds depth but you won't taste any alcohol really. This cake works great made ahead and freezes well if you have extra. I love eating it with hot coffee or tea and maybe some whipped cream for special times.
Frequently Asked Questions
- → Can I leave out the whiskey?
Of course! The whiskey is entirely optional. If you'd like, use a little extra vanilla for more flavor instead.
- → How can I stop the cake from sticking?
Be sure to grease every corner of the pan with baking spray. Wait 15-20 minutes for the cake to cool before flipping it out.
- → Can I bake this cake in advance?
This bundt cake stays great in an airtight container for 2-3 days. You can also freeze it up to three months, just wrap it tightly first.
- → Why is sour cream important in this cake?
Sour cream brings a moist texture and a hint of tang while balancing the sweetness. It also helps make a soft crumb.
- → Can I swap out the walnuts?
Pecans are a great replacement if you don't have walnuts. You can also skip the nuts if you'd rather keep it simple, but they do add flavor and crunch.
Conclusion
With sour cream for moisture and a cinnamon-walnut swirl for flavor, this tender bundt cake is great for any occasion. Add whiskey for an optional twist, or enjoy it plain!