Cinnamon Crunch Coffeecake
Recipe type: Breakfast Cakes
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
  • 3 ½ cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 cups sour cream
  • 2 cups sugar
  • 1 cup butter
  • 4 eggs
  • 1 tsp vanilla
  • 4 tbs sugar
  • 1 tbs cinnamon
  • ½ cup pecans, roughly chopped
  1. Preheat the oven to 350 degrees.
  2. Mix together sour cream and baking soda in a bowl. Let stand until foamy. Cream together butter and sugar in a mixer until light.
  3. Add eggs to butter mixture, waiting until absorbed before adding another. Add vanilla and sour cream mixture, gently mixing on slow speed to combine.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Add flour mixture in three batches on slow speed. Blend well.
  6. Pour ⅔ of batter into a greased tube pan.
  7. Mix the sugar, cinnamon, and pecans together in a small bowl. Sprinkle half of the mixture on top of the batter, creating an even layer. Add the remaining batter over top.
  8. Sprinkle the rest of the cinnamon-sugar mix on top of the coffeecake.
  9. Bake for 60-70 minutes, or until a skewer comes out completely clean from the center of the cake.
  10. Remove from oven and allow to cool for at least 30 minutes, preferably 60 minutes.
  11. Remove from the pan and serve warm or at room temperature.
Recipe by Cooking in Red Socks at