Cinnamon Swirl Coffee Cake Bakery Style Delight

by
- 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/4 teaspoon salt I start with the dry ingredients. First, I measure 2 cups of all-purpose flour. This flour gives the cake structure. Next, I add 1/2 teaspoon of baking powder and 1/2 teaspoon of baking soda. These help the cake rise and stay fluffy. Then, I mix in 1 teaspoon of ground cinnamon for that warm, sweet flavor. Lastly, I sprinkle in 1/4 teaspoon of salt. This enhances the cake's taste. - 1/2 cup unsalted butter - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup sour cream Next, I gather the wet ingredients. I use 1/2 cup of unsalted butter that is softened. This makes it easy to cream with sugar. I then add 1 cup of granulated sugar. I mix them until fluffy and light. After that, I crack in 2 large eggs, one at a time. I also add 1 teaspoon of vanilla extract for a rich flavor. Finally, I fold in 1/2 cup of sour cream. This adds moisture and a bit of tang. - 1/2 cup chopped walnuts - Powdered sugar for dusting For some extra crunch, I like to add 1/2 cup of chopped walnuts. They give a nice texture. If you want a sweet touch, you can dust the top with powdered sugar before serving. This makes the cake look pretty and adds a hint of sweetness. 1. Preheat your oven to 350°F (175°C). This heat makes the cake rise well. 2. Get a 9-inch round cake pan or a square dish. Grease it and dust it with flour. This stops the cake from sticking. 3. In a medium bowl, whisk together: - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/4 teaspoon salt Set this dry mix aside. 1. In a large bowl, combine: - 1/2 cup unsalted butter, softened - 1 cup granulated sugar Use an electric mixer. Beat on medium speed until light and fluffy, about 3-4 minutes. 2. Add in 2 large eggs, one at a time. Mix well after each addition. Then, pour in 1 teaspoon vanilla extract and mix until smooth. 3. Carefully fold in 1/2 cup sour cream. This makes the batter rich and moist. 1. Gradually add the dry mix to the wet mix. Stir gently with a spatula. Stop mixing once you don't see dry flour. This keeps the cake tender. 2. In a small bowl, mix: - 1/2 cup light brown sugar, packed - 1 tablespoon ground cinnamon If you like, add in 1/2 cup chopped walnuts for crunch. 3. Pour half of the batter into the pan. Sprinkle half of the cinnamon-sugar mix over it. Then, add the rest of the batter. Finish with the remaining cinnamon-sugar mix on top. 4. To create the swirl, use a butter knife. Gently swirl it through the batter. Don’t go too deep; you want to keep the layers. 5. Put the cake in the oven. Bake for 35-40 minutes. It’s done when a toothpick comes out clean. 6. Once baked, let it cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely. 7. Before serving, dust the top with powdered sugar for a sweet touch. To keep your cake moist, do not overbake it. Start checking for doneness at 30 minutes. Use a toothpick; if it comes out clean, your cake is ready. If not, bake for an extra 5 to 10 minutes. Do not overmix your batter. When you combine wet and dry ingredients, mix just until there are no dry spots left. Overmixing can make the cake tough. For the perfect swirl, use a butter knife. Insert it lightly into the batter and make smooth, gentle motions. This creates beautiful layers without breaking them. Pair your coffee cake with a warm cup of coffee or tea. The flavors blend well and enhance your experience. For extra flair, dust the top with powdered sugar. You can also add fresh berries or a dollop of whipped cream. This adds color and taste to your presentation. Enjoy your cake warm or at room temperature for the best flavor! {{image_4}} You can easily change the flavor of this cake. Try adding chocolate chips for a sweet twist. Raisins also work well, adding a chewy texture. If you want more warmth, use nutmeg or ginger as spice substitutes. For a gluten-free cake, swap all-purpose flour with a gluten-free blend. Make sure to check the blend's instructions. For a vegan version, use plant-based butter and substitute eggs with flaxseed meal or applesauce. This keeps the cake moist and fluffy. Turn your coffee cake into parfaits! Layer pieces with yogurt and fresh fruit. This adds fun and color. You can also enjoy it as a breakfast treat or dessert. Pair it with coffee or tea for a perfect match. After baking your cinnamon swirl coffee cake, let it cool. Place the cake on a wire rack for about 10 minutes. This helps keep it moist. Once cooled, wrap the cake tightly in plastic wrap. You can also use aluminum foil. Store it at room temperature for up to 3 days. Avoid putting it in the fridge, as it can dry out. To freeze your cake, first ensure it is completely cool. Then, wrap it well in plastic wrap. After that, place it in an airtight freezer bag or container. This helps prevent freezer burn. You can freeze the cake for up to 3 months. When ready to eat, move it to the fridge overnight to thaw. For a quick warm-up, heat slices in the microwave for 10-15 seconds. You should eat your coffee cake within 3 days for the best taste. If stored properly, it stays fresh for up to a week. Look for signs of spoilage, like an off smell or dry texture. If the cake becomes hard or develops mold, it’s best to toss it. Enjoy it fresh for the best flavor and texture! You can use plain yogurt instead of sour cream. Greek or regular works well. If you need a dairy-free option, try coconut yogurt. It adds creaminess and a nice flavor. To stop the cake from sticking, grease the pan well with butter. Then, dust it lightly with flour. You can also use parchment paper for extra safety. This ensures easy removal after baking. Yes, you can make this coffee cake ahead of time. Bake it, cool it, and wrap it in plastic. Store it in the fridge for up to three days. You can also freeze it for longer. Just remember to thaw it before serving. All-purpose flour is best for coffee cake. It gives the cake the right texture. If you want a lighter cake, you can mix in some cake flour. This will make it softer and fluffier. To make a larger batch, simply double the ingredients. Use a larger pan to hold the extra batter. Adjust the baking time as needed. Check for doneness with a toothpick. Enjoy more slices! This coffee cake recipe offers simple steps and tasty ingredients. You learned about dry and wet ingredients, along with useful tips to get it just right. Don't forget to explore flavor options and storage methods to keep your cake fresh. Making this dish ahead of time is easy, and variations can add a fun twist. Enjoy your baking journey, and share it with friends and family. Your delicious coffee cake awaits!

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Are you ready to bake a delicious Cinnamon Swirl Coffee Cake that tastes like it came straight from a bakery? This rich, sweet treat is perfect for breakfast or a cozy afternoon snack. I will guide you through easy steps, using simple ingredients you already have at home. Get ready to impress your friends and family with this delightful cake that swirls cinnamon and sugar in every bite!

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Ingredients

Dry Ingredients

– 2 cups all-purpose flour

– 1/2 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1 teaspoon ground cinnamon

– 1/4 teaspoon salt

I start with the dry ingredients. First, I measure 2 cups of all-purpose flour. This flour gives the cake structure. Next, I add 1/2 teaspoon of baking powder and 1/2 teaspoon of baking soda. These help the cake rise and stay fluffy. Then, I mix in 1 teaspoon of ground cinnamon for that warm, sweet flavor. Lastly, I sprinkle in 1/4 teaspoon of salt. This enhances the cake’s taste.

Wet Ingredients

– 1/2 cup unsalted butter

– 1 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1/2 cup sour cream

Next, I gather the wet ingredients. I use 1/2 cup of unsalted butter that is softened. This makes it easy to cream with sugar. I then add 1 cup of granulated sugar. I mix them until fluffy and light. After that, I crack in 2 large eggs, one at a time. I also add 1 teaspoon of vanilla extract for a rich flavor. Finally, I fold in 1/2 cup of sour cream. This adds moisture and a bit of tang.

Optional Add-ins

– 1/2 cup chopped walnuts

– Powdered sugar for dusting

For some extra crunch, I like to add 1/2 cup of chopped walnuts. They give a nice texture. If you want a sweet touch, you can dust the top with powdered sugar before serving. This makes the cake look pretty and adds a hint of sweetness.

Step-by-Step Instructions

Preparation Steps

1. Preheat your oven to 350°F (175°C). This heat makes the cake rise well.

2. Get a 9-inch round cake pan or a square dish. Grease it and dust it with flour. This stops the cake from sticking.

3. In a medium bowl, whisk together:

– 2 cups all-purpose flour

– 1/2 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1 teaspoon ground cinnamon

– 1/4 teaspoon salt

Set this dry mix aside.

Mixing Ingredients

1. In a large bowl, combine:

– 1/2 cup unsalted butter, softened

– 1 cup granulated sugar

Use an electric mixer. Beat on medium speed until light and fluffy, about 3-4 minutes.

2. Add in 2 large eggs, one at a time. Mix well after each addition. Then, pour in 1 teaspoon vanilla extract and mix until smooth.

3. Carefully fold in 1/2 cup sour cream. This makes the batter rich and moist.

Assembling the Cake

1. Gradually add the dry mix to the wet mix. Stir gently with a spatula. Stop mixing once you don’t see dry flour. This keeps the cake tender.

2. In a small bowl, mix:

– 1/2 cup light brown sugar, packed

– 1 tablespoon ground cinnamon

If you like, add in 1/2 cup chopped walnuts for crunch.

3. Pour half of the batter into the pan. Sprinkle half of the cinnamon-sugar mix over it. Then, add the rest of the batter. Finish with the remaining cinnamon-sugar mix on top.

4. To create the swirl, use a butter knife. Gently swirl it through the batter. Don’t go too deep; you want to keep the layers.

5. Put the cake in the oven. Bake for 35-40 minutes. It’s done when a toothpick comes out clean.

6. Once baked, let it cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely.

7. Before serving, dust the top with powdered sugar for a sweet touch.

Tips & Tricks

Baking Tips

To keep your cake moist, do not overbake it. Start checking for doneness at 30 minutes. Use a toothpick; if it comes out clean, your cake is ready. If not, bake for an extra 5 to 10 minutes.

Mixing Techniques

Do not overmix your batter. When you combine wet and dry ingredients, mix just until there are no dry spots left. Overmixing can make the cake tough. For the perfect swirl, use a butter knife. Insert it lightly into the batter and make smooth, gentle motions. This creates beautiful layers without breaking them.

Serving Suggestions

Pair your coffee cake with a warm cup of coffee or tea. The flavors blend well and enhance your experience. For extra flair, dust the top with powdered sugar. You can also add fresh berries or a dollop of whipped cream. This adds color and taste to your presentation. Enjoy your cake warm or at room temperature for the best flavor!

Variations

Flavor Variations

You can easily change the flavor of this cake. Try adding chocolate chips for a sweet twist. Raisins also work well, adding a chewy texture. If you want more warmth, use nutmeg or ginger as spice substitutes.

Dietary Modifications

For a gluten-free cake, swap all-purpose flour with a gluten-free blend. Make sure to check the blend’s instructions. For a vegan version, use plant-based butter and substitute eggs with flaxseed meal or applesauce. This keeps the cake moist and fluffy.

Additional Serving Ideas

Turn your coffee cake into parfaits! Layer pieces with yogurt and fresh fruit. This adds fun and color. You can also enjoy it as a breakfast treat or dessert. Pair it with coffee or tea for a perfect match.

Storage Info

Short-Term Storage

After baking your cinnamon swirl coffee cake, let it cool. Place the cake on a wire rack for about 10 minutes. This helps keep it moist. Once cooled, wrap the cake tightly in plastic wrap. You can also use aluminum foil. Store it at room temperature for up to 3 days. Avoid putting it in the fridge, as it can dry out.

Long-Term Freezing

To freeze your cake, first ensure it is completely cool. Then, wrap it well in plastic wrap. After that, place it in an airtight freezer bag or container. This helps prevent freezer burn. You can freeze the cake for up to 3 months. When ready to eat, move it to the fridge overnight to thaw. For a quick warm-up, heat slices in the microwave for 10-15 seconds.

Shelf Life

You should eat your coffee cake within 3 days for the best taste. If stored properly, it stays fresh for up to a week. Look for signs of spoilage, like an off smell or dry texture. If the cake becomes hard or develops mold, it’s best to toss it. Enjoy it fresh for the best flavor and texture!

FAQs

What can I use instead of sour cream?

You can use plain yogurt instead of sour cream. Greek or regular works well. If you need a dairy-free option, try coconut yogurt. It adds creaminess and a nice flavor.

How do I prevent the cake from sticking to the pan?

To stop the cake from sticking, grease the pan well with butter. Then, dust it lightly with flour. You can also use parchment paper for extra safety. This ensures easy removal after baking.

Can I make this coffee cake ahead of time?

Yes, you can make this coffee cake ahead of time. Bake it, cool it, and wrap it in plastic. Store it in the fridge for up to three days. You can also freeze it for longer. Just remember to thaw it before serving.

What type of flour is best for coffee cake?

All-purpose flour is best for coffee cake. It gives the cake the right texture. If you want a lighter cake, you can mix in some cake flour. This will make it softer and fluffier.

How do I make a larger batch of this recipe?

To make a larger batch, simply double the ingredients. Use a larger pan to hold the extra batter. Adjust the baking time as needed. Check for doneness with a toothpick. Enjoy more slices!

This coffee cake recipe offers simple steps and tasty ingredients. You learned about dry and wet ingredients, along with useful tips to get it just right. Don’t forget to explore flavor options and storage methods to keep your cake fresh. Making this dish ahead of time is easy, and variations can add a fun twist. Enjoy your baking journey, and share it with friends and family. Your delicious coffee cake awaits!

- 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/4 teaspoon salt I start with the dry ingredients. First, I measure 2 cups of all-purpose flour. This flour gives the cake structure. Next, I add 1/2 teaspoon of baking powder and 1/2 teaspoon of baking soda. These help the cake rise and stay fluffy. Then, I mix in 1 teaspoon of ground cinnamon for that warm, sweet flavor. Lastly, I sprinkle in 1/4 teaspoon of salt. This enhances the cake's taste. - 1/2 cup unsalted butter - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup sour cream Next, I gather the wet ingredients. I use 1/2 cup of unsalted butter that is softened. This makes it easy to cream with sugar. I then add 1 cup of granulated sugar. I mix them until fluffy and light. After that, I crack in 2 large eggs, one at a time. I also add 1 teaspoon of vanilla extract for a rich flavor. Finally, I fold in 1/2 cup of sour cream. This adds moisture and a bit of tang. - 1/2 cup chopped walnuts - Powdered sugar for dusting For some extra crunch, I like to add 1/2 cup of chopped walnuts. They give a nice texture. If you want a sweet touch, you can dust the top with powdered sugar before serving. This makes the cake look pretty and adds a hint of sweetness. 1. Preheat your oven to 350°F (175°C). This heat makes the cake rise well. 2. Get a 9-inch round cake pan or a square dish. Grease it and dust it with flour. This stops the cake from sticking. 3. In a medium bowl, whisk together: - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/4 teaspoon salt Set this dry mix aside. 1. In a large bowl, combine: - 1/2 cup unsalted butter, softened - 1 cup granulated sugar Use an electric mixer. Beat on medium speed until light and fluffy, about 3-4 minutes. 2. Add in 2 large eggs, one at a time. Mix well after each addition. Then, pour in 1 teaspoon vanilla extract and mix until smooth. 3. Carefully fold in 1/2 cup sour cream. This makes the batter rich and moist. 1. Gradually add the dry mix to the wet mix. Stir gently with a spatula. Stop mixing once you don't see dry flour. This keeps the cake tender. 2. In a small bowl, mix: - 1/2 cup light brown sugar, packed - 1 tablespoon ground cinnamon If you like, add in 1/2 cup chopped walnuts for crunch. 3. Pour half of the batter into the pan. Sprinkle half of the cinnamon-sugar mix over it. Then, add the rest of the batter. Finish with the remaining cinnamon-sugar mix on top. 4. To create the swirl, use a butter knife. Gently swirl it through the batter. Don’t go too deep; you want to keep the layers. 5. Put the cake in the oven. Bake for 35-40 minutes. It’s done when a toothpick comes out clean. 6. Once baked, let it cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely. 7. Before serving, dust the top with powdered sugar for a sweet touch. To keep your cake moist, do not overbake it. Start checking for doneness at 30 minutes. Use a toothpick; if it comes out clean, your cake is ready. If not, bake for an extra 5 to 10 minutes. Do not overmix your batter. When you combine wet and dry ingredients, mix just until there are no dry spots left. Overmixing can make the cake tough. For the perfect swirl, use a butter knife. Insert it lightly into the batter and make smooth, gentle motions. This creates beautiful layers without breaking them. Pair your coffee cake with a warm cup of coffee or tea. The flavors blend well and enhance your experience. For extra flair, dust the top with powdered sugar. You can also add fresh berries or a dollop of whipped cream. This adds color and taste to your presentation. Enjoy your cake warm or at room temperature for the best flavor! {{image_4}} You can easily change the flavor of this cake. Try adding chocolate chips for a sweet twist. Raisins also work well, adding a chewy texture. If you want more warmth, use nutmeg or ginger as spice substitutes. For a gluten-free cake, swap all-purpose flour with a gluten-free blend. Make sure to check the blend's instructions. For a vegan version, use plant-based butter and substitute eggs with flaxseed meal or applesauce. This keeps the cake moist and fluffy. Turn your coffee cake into parfaits! Layer pieces with yogurt and fresh fruit. This adds fun and color. You can also enjoy it as a breakfast treat or dessert. Pair it with coffee or tea for a perfect match. After baking your cinnamon swirl coffee cake, let it cool. Place the cake on a wire rack for about 10 minutes. This helps keep it moist. Once cooled, wrap the cake tightly in plastic wrap. You can also use aluminum foil. Store it at room temperature for up to 3 days. Avoid putting it in the fridge, as it can dry out. To freeze your cake, first ensure it is completely cool. Then, wrap it well in plastic wrap. After that, place it in an airtight freezer bag or container. This helps prevent freezer burn. You can freeze the cake for up to 3 months. When ready to eat, move it to the fridge overnight to thaw. For a quick warm-up, heat slices in the microwave for 10-15 seconds. You should eat your coffee cake within 3 days for the best taste. If stored properly, it stays fresh for up to a week. Look for signs of spoilage, like an off smell or dry texture. If the cake becomes hard or develops mold, it’s best to toss it. Enjoy it fresh for the best flavor and texture! You can use plain yogurt instead of sour cream. Greek or regular works well. If you need a dairy-free option, try coconut yogurt. It adds creaminess and a nice flavor. To stop the cake from sticking, grease the pan well with butter. Then, dust it lightly with flour. You can also use parchment paper for extra safety. This ensures easy removal after baking. Yes, you can make this coffee cake ahead of time. Bake it, cool it, and wrap it in plastic. Store it in the fridge for up to three days. You can also freeze it for longer. Just remember to thaw it before serving. All-purpose flour is best for coffee cake. It gives the cake the right texture. If you want a lighter cake, you can mix in some cake flour. This will make it softer and fluffier. To make a larger batch, simply double the ingredients. Use a larger pan to hold the extra batter. Adjust the baking time as needed. Check for doneness with a toothpick. Enjoy more slices! This coffee cake recipe offers simple steps and tasty ingredients. You learned about dry and wet ingredients, along with useful tips to get it just right. Don't forget to explore flavor options and storage methods to keep your cake fresh. Making this dish ahead of time is easy, and variations can add a fun twist. Enjoy your baking journey, and share it with friends and family. Your delicious coffee cake awaits!

Cinnamon Swirl Coffee Cake Bakery Style

Indulge in the perfect Cinnamon Swirl Coffee Cake Delight with this easy recipe! Fluffy layers of cake meet a heavenly cinnamon-sugar swirl, creating a delicious treat for any occasion. This delightful coffee cake is not just a tasty dessert but also a wonderful pairing for your morning coffee. Ready to bake up some happiness? Click through to explore the full recipe and elevate your baking game today!
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Ingredients
  

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon (plus an additional tablespoon for swirling)

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1/2 cup light brown sugar, packed

1/2 cup chopped walnuts (optional)

Powdered sugar (for dusting)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan or a square baking dish by greasing and lightly flouring it to prevent sticking.

    In a medium-sized mixing bowl, carefully whisk together the all-purpose flour, baking powder, baking soda, 1 teaspoon of ground cinnamon, and salt. Set this dry mixture aside for later use.

      In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer, beat on medium speed until the mixture becomes light in color and fluffy in texture, approximately 3-4 minutes.

        Add the eggs to the butter-sugar mixture, one at a time, ensuring each egg is well incorporated before adding the next. Then, pour in the vanilla extract and mix until combined.

          Gently fold in the sour cream until the mixture is smooth and well blended.

            Gradually add the reserved dry ingredient mixture to the wet ingredients. Stir gently with a spatula or wooden spoon, mixing just until no dry flour is visible; it's crucial not to overmix to maintain a tender cake.

              In a small bowl, combine the packed light brown sugar with the remaining 1 tablespoon of ground cinnamon. If desired, incorporate the chopped walnuts into this mixture for added texture and flavor.

                Begin the layering process by pouring half of the cake batter into the prepared pan. Sprinkle half of the cinnamon-sugar mixture over this layer. Next, pour the remaining cake batter on top and finish with a sprinkle of the remaining cinnamon-sugar mixture.

                  To create the signature cinnamon swirl, take a butter knife and gently insert it into the batter, making a few smooth, swirling motions. Be cautious not to go too deep, as you want to preserve the layers.

                    Place the cake in the preheated oven and bake for 35-40 minutes. The cake is ready when a toothpick inserted into the center comes out clean.

                      After baking, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.

                        Before serving, dust the top of the cooled cake with powdered sugar for a delightful finishing touch.

                          Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 9 slices

                            - Presentation Tips: For an elegant presentation, slice the cake into even portions and arrange them on a decorative platter. Pair with fresh berries or a dollop of fluffy whipped cream to complement the rich flavors of the coffee cake and enhance the visual appeal!

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