Cinnamon Coffee Bundt Cake

Cinnamon Coffee Bundt Cake

Happy 2014 everyone and sorry I’ve been a little MIA lately! 

We recently wrapped up a vacation with D, my husband’s younger brother, and his last morning with us was this past Saturday. It was a bittersweet ending to a good vacation and another holiday season. To mark his final breakfast with us, I told D that I was going to do some baking and that was met with eager excitement.

Cinnamon Coffee Bundt Cake

Truth be told, I had no idea what I was going to make for him. I eventually settled on a breakfast bundt cake. Who doesn’t enjoy pastry in the morning?

While I was mixing up the ingredients, D came by and asked me what I was making. I told him it was going to be a surprise. A delicious, cinnamon-y surprise. His response? “Sweet”.

Cinnamon Coffee Bundt Cake

But not too sweet. This cake takes the form of a bundt cake, but has the texture and taste of coffee cake. It has a good, hearty flavor with the icing and cinnamon swirl adding the right notes for a breakfast favorite.

As I took the cake out of the oven, my husband asked how long they needed to wait until they could eat a piece (or three). I told him they had to be patient because the cake had to cool enough for the icing to stick. Let me tell you, it was very dramatic for them to wait those 45 minutes, but it was worth it. The boys inhaled the cake and D said “Kelly’s coffee bundt cake: awesome”.

Cinnamon Coffee Bundt Cake
Adapted from All Recipes
Makes: 1 10-inch bundt cake, Difficulty: Beginner


  • 3/4 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup sour cream (for a lighter version, try plain greek yogurt)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1/4 cup brown sugar


  • 1 1/4 cups powdered sugar
  • 2-3 tablespoons milk or cream

Preheat oven to 400 degrees F. Grease a 10-inch bundt pan with cooking spray or butter.

Make the cake: Beat butter and sugar with an electric mixer in a medium bowl until light and fluffy. Add eggs one at a time, allowing each egg to blend completely into the butter mixture before adding the next. Mix in the vanilla and almond extracts. Combine flour, baking soda, and baking powder in a small bowl. Alternately add the flour mixture and sour cream into batter in 2 parts, mixing until just incorporated. Spoon half of the batter into the prepared pan.

Mix the cinnamon and brown sugar together in a small bowl. Sprinkle the cinnamon sugar over the batter in the pan. Spoon the remaining cake batter over filling, covering and leveling as best as you can. It will flatten out as it bakes.

Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F and bake for an additional 35-40 minutes until a tester comes out cleanly. Remove from oven and let cool on a baking rack until cool to the touch, 45 minutes to an hour.

Make the icing: In a small bowl, mix the powered sugar with the milk to glue-like consistency. Remove cake from pan and spoon icing over the top.

  • Note: For added flavor and texture, this cake can be made with a 1/2 cup of chopped walnuts or pecans. It also stores well in an air tight container for a few days.


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