Breakfast and Brunch Recipes

Cinnamon Twist Coffeecake

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Yield: 14 servings



  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup butter
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups sour cream or plain yogurt


  • 1/2 cup brown sugar
  • 1/2 cup finely chopped pecans or walnuts
  • 1 1/2 teaspoons cinnamon


  • 1/4 cup butter
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk


  1. Cake: Heat the oven to 350 degrees F. Grease a 12-cup tube or Bundt pan, or two 9 x 5-inch loaf pans.
  2. Combine the flour, baking powder, baking soda and salt on a piece of waxed paper.
  3. Beat sugar and butter in a large mixing bowl until well blended.
  4. Add eggs and vanilla extract and beat on medium speed about 2 minutes, until well-mixed and light.
  5. Add flour and sour cream alternately to the sugar mixture, beating gently after each addition until it is evenly blended. It should take about 3 additions of each.
  6. Filling: Mix ingredients.
  7. Spread about 2 cups of the batter in the pan, then sprinkle with a generous 1/3 cup of filling.
  8. Cover with a layer of batter, finish the cinnamon-sugar mixture, then cover with remaining batter.
  9. Bake for about 70 minutes, or until a wooden pick inserted in the center comes out clean.
  10. Cool for 5 minutes in the pan, then turn onto a rack and cool 10 minutes.
  11. Glaze: Mix ingredients. The mixture should be somewhat thick. Spoon it over the top of the hot cake (it should melt and run down the sides).
  12. Let the cake cool about 20 minutes and serve.

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