Cinnamon Coffee Cake

🧂 Ingredients

• 1 cup butter

  room temperature
• 2 cups sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sour cream

  16 ounces
• ¾ cup brown sugar
• 1 tablespoons ground cinnamon
• ¼ cup cinnamon chips

  optional
• ¼ cup white chocolate chips

  optional
• 1 teaspoon shortening

  optional

Instructions

• 1 Preheat oven to 350º. Coat a 10 cup fluted bundt or tube pan coated with
  vegetable or olive oil cooking spray.
• 2 Combine flour, baking soda and salt set aside.
• 3 In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at
  a time, beating well after each addition. Beat in vanilla.
• 4 Add flour mixture alternately with sour cream, beating just enough after each
  addition to keep batter smooth.
• 5 Spoon a third of the batter into the Bundt pan. Combine cinnamon and brown
  sugar; sprinkle half over batter in pan. Repeat layers ending with ⅓ batter on
  top.
• 6 Cook in oven for 60-65 minutes or until a toothpick inserted near the center
  comes out clean. Cool for 15 minutes before removing from pan to a wire rack to
  cool completely. (I served it warm and it sliced perfectly.)
• 7 To make the optional glaze: Melt ¼ cup cinnamon chips with ½ teaspoon butter
  flavored Crisco in the microwave in a Ziploc on 50% power for about 30 seconds
  to one minute until the chips are melted (just sort of knead the chips in the
  bag a little bit and don't over heat them). Then I did the same with ¼ cup white
  chocolate chips and ½ teaspoon butter flavored Crisco.
• 8 You could also make a simple powdered sugar glaze by adding 1 cup powdered sugar
  with just enough milk to make a thick glaze. Both glaze options are optional and
  both work great.

Nutrition Info