Hello Little Scout || A lifestyle blog by Jamie Sefcik

One thing you may not know about me is I love cinnamon. Seriously anything with cinnamon, I love! And this cake is no exception :)

I'm sharing with you one of my favorite recipes of all time. And I'm not joking. This is a recipe that my mom made for us every year since I was little but only on special occasions. Think Christmas morning and Easter. I would even ask for it on my birthday! Trust me, that means it's good! Now that I've started my own family we continue this tradition and will be having this for Easter breakfast as well.

There are a few reasons why I love this recipe:

1. It's the best thing ever.

2. This recipe can be made ahead of time. You heard me,  made ahead! Even frozen if you want! So, on Easter morning when you have everything else in the world to worry about, breakfast won't be one of them :)

3. It's the best thing ever.


Cinnamon Coffee Cake

1 C. Butter or margarine softened
2 3/4 C. Sugar - divided
2 t. vanilla
4 eggs
3 C. Flour
2 t. baking powder
1 t. baking soda
1 t. salt
2 C. (16 oz) sour cream
2 T. Ground cinnamon

1. In a large mixing bowl, cream butter and 2 cups sugar until fluffy. Add vanilla.

2. Add eggs 1 at a time, beating well after each addition.

3. Combine flour, baking powder, soda and salt; add alternately with sour cream beating just enough after each addition to keep batter smooth.
4. Spoon 1/3 batter into a well greased bundt pan. 
{I usually make this in a bundt pan but it can also be done in 2 loaf pans. If you are cooking it in a loaf pan bake it for around 40 minutes or until cake tests done}

5. Combine cinnamon and remaining sugar; sprinkle 1/3 over batter in pan.

6. Repeat layers 2 more times.

7. Bake at 350 Degrees for 70 minutes or until cake tests done.

8. Let the cake cool for 10 minutes. Remove from pan to a wire rack. 
(Prayer might help at this point)

10. Let cake cool completely. 
Serves 16-22

Enjoy!