Ah, cinnamon sugar. Such a delightful combination.
I absolutely love it! A sprinkle of cinnamon sugar on many types of food can make them just delicious. I think it pairs wonderfully well with coffee cake!
My breakfast consists of something like a cake, muffin, or scone, although I don’t eat breakfast all that often. I feel like I snack so much at night that I can skip it!
Coffee cake is a cake, intended to be eaten with coffee. I wasn’t sure where it originated from. Was it from Britain? I had to Google it. To my surprise, coffee cakes originated in Germany!
This recipe is one of my favorites to use for coffee cake. I came across it a long time ago. Every time I made this, I experimented and tweaked it until I thought it was perfect! I use this as a base for any variety of coffee cake.
How to make this cake
Cinnamon sugar topping
- 1/4 cup sugar
- 1/2 cup nuts, chopped pecan
- 2 tsp ground cinnamon
Mix all ingredients in a small bowl. Set aside.
- 1/2 cup unsalted butter
- 1/2 cup Crisco All-Vegetable Shortening
- 2 cups sugar
- 4 eggs
- 2 cups vanilla yogurt
- 3 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla
- 1/2 tsp salt
Preheat oven to 350 degrees. Lightly grease and line a 13 x 9 x 2 1/4 inch pan with parchment paper.
Using a electric mixer, cream together butter and sugar until pale and fluffy. Add eggs one at a time. Mix. Add sour cream and vanilla. Mix.
In a separate bowl, combine flour, baking soda, baking powder, and salt. Add flour mixture and sour cream alternately to creamed ingredients. Mix well.
Spoon the batter into the prepared baking pan. Sprinkle half of cinnamon sugar mixture all over batter. Use a serving knife make a swirled pattern all over the cake batter. Smooth top. Sprinkle remaining cinnamon sugar mixture over top.
Bake in preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean.