Cinnamon Swirl Coffee Cake
Adapted from the Betty Crocker Picture Cookbook:
For one 13×9 oblong cake:
1 1/2 cups sugar
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp vanilla (my addition)
1/2 tsp salt
1 1/2 cups sour cream (I used low-fat)
3 tbsp salted butter, melted
1/4 cup dark brown sugar
2 tsp cinnamon
Preheat oven to 350. Grease the 13×9 pan.
In a small bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine and set aside.
In a stand mixer, add eggs and beat until very thick (5 minutes). Then, gradually beat in the sugar.
To the egg and sugar mixture, alternate adding the flour mixture and sour cream until all combined. Pour the batter into the pan and spread evenly.
To make the cinnamon swirl, combine the melted butter, cinnamon, and sugar. Stir until well combined. Dollop the mixture on top of the batter. Using a knife or offset spatula, carefully swirl the cinnamon sugar into the batter. Start by putting the tip of the knife in one corner of the batter- it should be touching the bottom. Without removing the knife, drag it in a straight line through the batter to the other end of the pan. Move it over about 1 inch and repeat. Do this until you have waves of cinnamon sugar in one direction. Repeat going the other direction.
Bake about 30-35 minutes.
2 year old approved!
More scenes from the day:
I swear, someday they will be the best of friends.
They just don’t know it, yet.