this is similar to the one above.
http://www.saveur.com/article/Recipes/Cinnamon-Coffee-Cake
ENLARGE
Credit: Todd Coleman
SERVES 8

INGREDIENTS
16 tbsp. unsalted butter, melted, plus more for the pan
3 3/4cups flour, plus more for pan
1 1/4cups plus 2 tsp. sugar
6 tbsp. plus 1 1/2 tsp. packed light brown sugar
2 tbsp. plus 1/2 tsp. ground cinnamon
1 1/4 tsp. kosher salt
1/3 cup finely chopped pecans
2 1/2 tsp. baking powder
1 cup milk
6 tbsp. sour cream
2 1/4tsp. vanilla extract
1 1/2tsp. cinnamon extract
2 eggs

INSTRUCTIONS
1. Heat oven to 325°. Grease an 8" x 8" baking pan with a little butter and sprinkle with a little flour; set aside. Make topping: In a bowl, mix 8 tbsp. melted butter, ¼ cup sugar, 6 tbsp. brown sugar, 2 tbsp. ground cinnamon, and ½ tsp. salt until smooth. Add 1½ cups flour; mix with a fork until crumbly; chill. Make filling: In a bowl, mix remaining brown sugar, 2 tsp. sugar, ½ tsp. ground cinnamon, and pecans; set filling aside.

2. Make cake batter: In another bowl, whisk together remaining flour, sugar, salt, and baking powder; set aside. In a large measuring cup, whisk together remaining butter, milk, sour cream, vanilla, cinnamon extract, and eggs until smooth. Pour wet ingredients over dry ingredients; whisk to combine. Pour half the batter into prepared baking pan. Sprinkle filling over top; pour remaining batter over it. Break up reserved topping with fingers; sprinkle over top; bake until a toothpick inserted into middle of cake comes out clean, about 1 hour 15 minutes. Let cool before serving.

I alway sub pecans for walnuts. Just don't care for walnuts.

Anonymous wrote:FYI....Corner Bakery has a decadent, moist, delicious sour cream cinnamon coffeecake!

Belch, no they don't. It's dry, hard and pretty tasteless. There is a Corner Bakery near our office and have tried their coffee cake many times and its consistently bad.

FYI....Corner Bakery has a decadent, moist, delicious sour cream cinnamon coffeecake!

Anonymous wrote:

Anonymous wrote:This coffee cake is not a unique recipe because variations are in many cookbooks. Nonetheless, it's delicious and moist. Basically, it's a pound cake with the swirled cinnamon layer in the middle.


Sour Cream Coffee Cake

Cake
1 cup butter
2 cups sugar
2 eggs
1 8-oz. carton sour cream
Dash salt
1 tsp. vanilla
2 cups flour

Cream butter and sugar together. Add eggs. Fold in sour cream, salt, vanilla, and flour. Pour half the batter into a tube pan; reserve the rest.

Topping
6 Tbs. brown sugar
2 tsp. cinnamon
1 cup chopped pecans

Mix all ingredients. Sprinkle half over cake batter. Pour the rest of the cake batter over the topping; then sprinkle the rest of the topping on top. Swirl. Bake at 325 degrees for 1 hour.

This is almost identical to the recipe I use, except I tend to use walnuts. It's delicious and a crowd-pleaser. (And honestly couldn't be easier) I brought it to work last week and it was eaten within about 15 minutes.

The walnuts do sound like a great alternative! I'll definitely try making that substitution next time I'm the poster who posted the recipe. Like you, I've always found it to go fast, and I've been making it for over 25 years.

Anonymous wrote:This coffee cake is not a unique recipe because variations are in many cookbooks. Nonetheless, it's delicious and moist. Basically, it's a pound cake with the swirled cinnamon layer in the middle.


Sour Cream Coffee Cake

Cake
1 cup butter
2 cups sugar
2 eggs
1 8-oz. carton sour cream
Dash salt
1 tsp. vanilla
2 cups flour

Cream butter and sugar together. Add eggs. Fold in sour cream, salt, vanilla, and flour. Pour half the batter into a tube pan; reserve the rest.

Topping
6 Tbs. brown sugar
2 tsp. cinnamon
1 cup chopped pecans

Mix all ingredients. Sprinkle half over cake batter. Pour the rest of the cake batter over the topping; then sprinkle the rest of the topping on top. Swirl. Bake at 325 degrees for 1 hour.

This is almost identical to the recipe I use, except I tend to use walnuts. It's delicious and a crowd-pleaser. (And honestly couldn't be easier) I brought it to work last week and it was eaten within about 15 minutes.

Krusteaz coffee cake - just buy the mix, it's delish. They're my go-to brand for mixes for muffins and the like. I've made stuff from scratch plenty of times, but the mix is so good I don't bother any more.

The Cake Doctor has a great coffee cake recipe- you can probably google it if you don't have the cookbook.

Aunt Jamima makes an awesome one, though it can be hard to find.

I am marking this because I am giving the sour cream coffee cake a try tomorrow. THANKS !!

http://www.gimmesomeoven.com/sour-cream-coffee-cake/

I have made this countless times and it is so, so good. You can add nuts, chocolate chips, probably applesauce or diced apples. It comes out perfectly every time!

Rick Rodgers NY Style Coffee Cake. Obscene amount of crumble on top. So flipping good.

This coffee cake is not a unique recipe because variations are in many cookbooks. Nonetheless, it's delicious and moist. Basically, it's a pound cake with the swirled cinnamon layer in the middle.


Sour Cream Coffee Cake

Cake
1 cup butter
2 cups sugar
2 eggs
1 8-oz. carton sour cream
Dash salt
1 tsp. vanilla
2 cups flour

Cream butter and sugar together. Add eggs. Fold in sour cream, salt, vanilla, and flour. Pour half the batter into a tube pan; reserve the rest.

Topping
6 Tbs. brown sugar
2 tsp. cinnamon
1 cup chopped pecans

Mix all ingredients. Sprinkle half over cake batter. Pour the rest of the cake batter over the topping; then sprinkle the rest of the topping on top. Swirl. Bake at 325 degrees for 1 hour.

I'm looking for a great coffee cake recipe; something I can slice up to serve a big group for brunch or with afternoon tea and coffee. A cinnamon swirl would be nice, or a crumbly top. Maybe something with apple? Share your best, most reliable recipe! Thanks!