Chocolate Cinnamon Swirl Sour Cream Coffee Cake
Back to Recipes & MoreIngredients
- 1 cup (205 g) room temperature butter
- 2 cups (400 g) Redpath Granulated Sugar
- 4 large eggs
- 2 cups (500 ml) sour cream
- 1 1/2 tsp (7 mL) vanilla
- 3 1/2 cups (437 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1 1/2 tsp (7 g) baking soda
- 1/2 tsp (2 g) salt
- 1/2 cup (100 g) Redpath Granulated Sugar
- 1 tsp (2 g) cocoa
- 1 1/2 tsp (3 g) cinnamon
- 3/4 cup (94 g) all-purpose flour
- 3/4 cup (110 g) Redpath Dark Brown Sugar
- 1/2 tsp (2 g) salt
- 3/4 cup (81 g) pecans
- 1/2 cup (102 g) cold butter
Instructions
For the cake:
1. Preheat oven to 350°F (175°C). Grease a 9×13 inch pan and set aside.
2. In a large bowl, using electric beaters, beat the butter and sugar together until light and fluffy.
3. Beat in the eggs, one at a time, scraping the bowl with a rubber spatula after each addition.
4. Add the sour cream and vanilla and mix in just until incorporated.
5. Sift the flour, baking powder, baking soda, and salt into the wet mixture. Stir in until well combined.
For the Cinnamon Chocolate Swirl:
1. Whisk together the sugar, cocoa, and cinnamon, then set aside.
For the crumb topping:
1. In a bowl, combine the flour, sugar, salt, pecans, and butter. Use a pastry cutter to mix everything together, until the butter and pecans are in pea-sized pieces.
For the assembly:
1. Spread half of the cake batter in the prepared 9x13 baking pan evenly.
2. Sprinkle the chocolate cinnamon swirl over top.
3. Spread the remaining batter evenly over top of the cinnamon mixture.
4. Sprinkle the crumble topping over the entire cake.
5. Bake for 45 - 50 minutes, or until a deep golden brown and an inserted toothpick comes out clean. Let cool in the pan before serving. Store any leftovers covered at room temperature for up to 3 days.
