Cinnamon Swirl Coffee Cake

Easter

Easter is almost here and this cake will be a wonderful dessert to satisfy your sweet cravings or entertain a crowd. It is pretty easy to make and I really enjoy the moisture that the sour cream gives to the cake. It is not too dry or too sweet. You can make it with blueberries mixed in the swirl or some toasted nuts. Whatever tickles your fancy!!!

Please enjoy this recipe and have a wonderful weekend.

Cinnamon Swirl Blueberry Coffee Cake

1 cup sour cream

¼ cup buttermilk

1 cup butter

1 cup white sugar

2 ½ cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon vanilla

3 eggs

Few blueberries

1 tablespoon ground cinnamon

¼ cup brown sugar

Preheat oven to 400 degrees F (205 degrees C). Lightly grease one 10 inch bundt pan. Place butter and sugar in a bowl and blend until fluffy. Add eggs, one at a time, stir in vanilla. You can add walnuts at this time if using them. Add flour, baking powder, soda and mix well.

Mix the remaining 1/4 cup of brown sugar with the cinnamon.

Pour half of the batter into the prepared pan. Sprinkle generously with the cinnamon sugar mixture. Add more nuts or blueberries if you wish. Cover with remaining cake batter.

Bake at 400 degrees F (205 degrees C) for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes.


Enjoy!!!!

Really enjoying this song recently:

Jessie Ware Wildest Moments