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I really love making coffee cakes. This is evident by some others I have on this site like overnight nutty coffee cake, fresh blueberry coffee cake, and chocolate coffee pecan coffeecake. This cinnamon nut coffee ring is a classic but updated with the addition of chocolate. It’s full of nuts, cinnamon and chocolate chips making it perfect for breakfast or dessert. Coffee cakes are the best grab and go breakfast, perfect for a potluck or any brunch gathering. While I dusted the coffee cake with confectioners’ sugar, an easy powdered sugar glaze would also be a nice touch to finish it off.
I bake a lot. It’s something I really enjoy. Most of the time things turn out well but every once in a while they don’t. That was the case with this cinnamon nut coffee cake. It’s baked in a tube, or angel food cake, pan. As I was putting the topping on, prior to baking, I was thinking to myself that this is going to be difficult to get out of the pan. Just about the entire time it was baking, and the scent of cinnamon was filling my house, I was thinking about how I was going to get it out of the pan. To be quite honest, I’m still thinking about it. This coffeecake is delicious enough to make again. I think one key is to let it cool more than I did. It only cooled in the pan for 15 minutes so maybe 20 – 25 might work better. I also think a different pan may be key.
You may be asking why would a food blogger include a “fail” picture? Because it makes it real. I’m not a professional, though friends have told me I should go to culinary school and maybe one day. I want my readers to know sometimes I have challenges too. But you can see from the top photo that I still served it, after the disappointment of the fail. It tasted delicious, it was perfectly fine, though not pretty.
Ingredients
- Cake
- 5 tablespoons butter
- 1/3 cup vegetable oil
- 1 cup sugar
- 3 large eggs
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup sour cream
- Confectioners' Sugar for serving
- Filling:
- 1/2 cup chopped pecans (or walnuts)
- 1/2 cup chocolate chips
- 1/2 cup sugar
- 1/2 cup flour
- 1 teaspoon cinnamon
- 3 tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees F. Spray a 9 or 10-inch angel food cake pan with baking spray (with flour) and set aside.
- To make the cake:
- In a medium mixing bowl, beat together butter, oil and sugar until fluffy. Add the eggs,one at a time, beating well after each addition. Add the salt, cinnamon and vanilla and beat until incorporated.
- In a separate bowl, whisk together the flour, baking powder and baking soda.
- Add the flour mixture to the egg mixture alternately with the sour cream, mixing on low speed just until blended.
- For the filling:
- In a small bowl, combine the filling ingredients until moisten with butter.
- Spoon half of the cake batter into prepared 9 or 10-inch tube pan. Smooth the batter and sprinkle 2/3 of the filling over the batter. Top with remaining batter and sprinkle with remaining filling.
- Bake cake for 45 to 55 minutes, until a tester comes out clean. A smaller pan will require a bit longer cooking time. Remove cake from the oven and cool 15 to 20 minutes and remove from pan to wire rack to cool completely.
- Sprinkle with confectioners' sugar before serving.
Recipe adapted from King Arthur Flour Baking Companion Cookbook
Shared at Weekend Potluck
- Blueberry Lemon Buttermilk Coffee Cake by Girl Abroad
- Blueberry Sour Cream Coffee Cake from Jolene’s Recipe Journal
- Busy Day Blueberry Ginger Coffee Cake by A Day in the Life on the Farm
- Butter Crumb Coffee Cake from Karen’s Kitchen Stories
- Buttermilk Coffee Cake with Jam by Sew You Think You Can Cook
- Chocolate Espresso Bundt Coffee Cake from Daily Dish Recipes
- Cinnamon Nut Coffee Ring from Family Around the Table
- Coffee Cake Donuts by Hezzi-D’s Books and Cooks
- Cookie Butter Coffee Cake from Strawberry Blondie Kitchen
- Crumble Topped Nutty Coffee Cake by Culinary Adventures with Camilla
- Meyer Lemon Coffee Cake from Cindy’s Recipes and Writings
- Strawberry Rhubarb Coffee Cake by House of Nash Eats
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