Thursday, January 31, 2013

Cinnamon Coffee Cake with Powdered Sugar Glaze

Today I made the best coffee cake I've ever tasted in my whole entire existence.  For real!  I'm not trying to brag, but this was down right tasty.  The idea sparked when a great friend of mine sent me a beautiful Nordicware Bundt Pan for my birthday.  If you're looking for a pan that more than lives up to all of it's claims, look no further!  Eat cake for breakfast!


for the cake--
1 cup sour cream
3/4 cup unsalted butter
1.5 cups white sugar
2.5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
3 large eggs
1 tablespoon cinnamon
1/4 cup light brown sugar

for the glaze--
1 cup confectioners' sugar
1-2 tablespoons milk


for the cake--

Preheat oven to 400 degrees.  Lightly grease a bundt pan with Bakers Joy

In a stand mixer, combine sugar and eggs until well combined.  Cream in the sour cream and butter.  Add the flour, baking soda, baking powder, and vanilla and mix well.

In a small bowl, combine 1/4 cup brown sugar with the cinnamon, set aside.

Pour half of the cake batter into the bundt pan.  Top with the cinnamon sugar mixture then pour the remaining cake batter on top of this.  Using a butterknife, make swirl designs around the batter.

Bake at 400 for 8 minutes, then lower the heat to 350 degrees and bake an addition 40 minutes.

for the glaze--

In a small bowl, stir together the confectioners sugar and milk.

While the cake is cooling on a wire rack, place a large plate below it.  Generously pour the glaze over the entire cake.  When it stops dripping, scrap the remaining glaze on the plate back into the bowl and repeat as many times as needed.

Serve warm.