Cinnamon Coffee Cake

By Stina

Ingredients

• 1 cup butter, room temperature
• 2 cups sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups (16 ounces) sour cream
• 3/4 cup brown sugar
• 1 tablespoons ground cinnamon
• 1/2 cup chopped walnuts or pecans (I omitted these. I think raisins would be a great substitution.)

Details

Adapted from barbarabakes.com

Preparation

Step 1

Preheat oven to 350º. Coat a 10″ fluted bundt or tube pan coated with vegetable or olive oil cooking spray.

Combine flour, baking soda and salt set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Add flour mixture alternately with sour cream, beating just enough after each addition to keep batter smooth.

Spoon a third of the batter into the bundt pan.

Combine cinnamon, nuts and brown sugar; sprinkle a third over batter in pan. Repeat layers.

Cook in oven for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. (I served it warm and it sliced perfectly.)

To make the glaze: Melt 1/4 cup cinnamon chips with 1/2 teaspoon butter flavored Crisco in the microwave in a Ziploc on 50% power for about 30 seconds to one minute until the chips are melted (just sort of knead the chips in the bag a little bit and don’t over heat them). Then I did the same with 1/4 cup white chocolate chips and 1/2 teaspoon butter flavored Crisco.