Description
Indulge in the rich flavors of this Cream Coffee Cake, a moist and tender cake with a delightful cinnamon-sugar swirl. Perfect for breakfast or as a sweet treat with coffee or tea.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup heavy cream
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup sour cream
Cinnamon-Sugar Topping:
- 1/2 teaspoon ground cinnamon
- 1/4 cup brown sugar
- 1/2 cup chopped pecans or walnuts (optional)
- Powdered sugar for dusting
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease/flour a 9-inch round or square cake pan.
- Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, and salt. Cut in softened butter until mixture resembles coarse crumbs.
- Combine wet ingredients: In another bowl, whisk together heavy cream, eggs, vanilla extract, and sour cream until smooth.
- Combine mixtures: Pour wet ingredients into dry mixture and stir gently until just combined.
- Make cinnamon-sugar topping: In a small bowl, mix cinnamon, brown sugar, and nuts if using.
- Layer batter: Pour half of the batter into pan, sprinkle with half of the cinnamon-sugar mixture, add remaining batter, and top with the rest of the cinnamon-sugar mixture.
- Bake: Bake for 35–40 minutes until a toothpick inserted in center comes out clean.
- Cool and serve: Cool slightly, dust with powdered sugar, and serve warm or at room temperature.
Notes
- For added flavor, swirl in a cream cheese mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25 g
- Sodium: 240 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 105 mg
