COFFEE CAKE POUND CAKE RECIPE
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Buttery, tender and rich Coffee Cake Pound Cake Recipe has lovely cinnamon and pecan swirl inside and a simple vanilla glaze on top. Enjoy this dessert with your morning cup of coffee, at tea-time with friends, with your bridge club, or at potlucks or church socials.
I have many Pound Cake recipes in my repertoire. I have Whipping Cream Pound Cake Recipe, Cream Cheese Pound Cake, Sour Cream Pound Cake, Greek Yogurt Pound Cake, Chocolate Pound Cake, Blue Ribbon Pound Cake and the list goes on and on. As I’ve stated before, desserts, in particular, Pound Cake are my most favorite thing to make.
This pound cake is moist, buttery, and delicious. However, it’s not quite as sweet as my other pound cakes. This is the only full-size pound cake that I’ve made that using 2.5 cups of sugar. Most all pound cakes have three cups of sugar (and three cups of flour).
The slightly less sweet recipe along with the cinnamon makes it a delightful morning cake. Of course, it’s great as a dessert as well.
As with any recipe, read the ingredients and instruction through completely before starting. Make sure you have all the ingredients, the ingredients that need to be at room temperature are, and that you have the correct equipment.
Coffee Cake Pound Cake Recipe
My
I wrote a very detailed post on How to Bake the Perfect Pound Cake. I recommend you hop over and read it.
As well, I recommend calibrating your oven once a year. Read How to Calibrate your Oven here.
While you’re here, check out these recipes
- From Scratch Melted Vanilla Ice Cream Pound Cake {no cake mix}
- Grapefruit Pound Cake
- Carrot Cake Pound Cake
- 10 Ridiculously Easy Pound Cake Recipes
- McCall’s Best Pound Cake
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- electric stand mixer
- spatula
- cake release
- cake thermometer
- measuring cups and spoons
- bundt pan
- tube pan
Coffee Cake Pound Cake Recipe
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Equipment
Ingredients
For the Pound Cake
- 1 cup butter softened
- 2 and ½ cups granulated sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour sifted then measured
- 8 ounces sour cream at room temperature
- 1 tablespoon pure vanilla extract
For the Swirl
- ¼ cup brown sugar firmly packed
- 1 and ½ teaspoons ground cinnamon
- 1 cup pecans finely chopped
Glaze
- 2 cups powdered sugar (aka confectioners) sifted then measured
- 2.5 to 3 tablespoons heavy whipping cream or whole milk
- ½ teaspoon pure vanilla extract or clear vanilla if you don't want the icing tinted
Instructions
- Note: This cake does not have baking soda or baking powder. That is not an omission of the recipe. The eggs are the leavener.
- Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, you can use Wilton Cake Release.
For the batter
- In the bowl of your electric stand mixer, beat butter until smooth and creamy.
- Gradually add granulated sugar and beat until light and fluffy. Stop the mixer and scrape down the sides. Beat again to incorporate everything.
- Add eggs one at a time, beating just until blended after each addition. Stop and scrape down the sides. Beat again until the ingredients are blended.
- Add the flour alternately with the sour cream beginning and ending with the flour. (You'll add ⅓ flour, ½ sour cream, ⅓ flour, ½ sour cream, final ⅓ flour.) Beat at low speed just until blended after each addition.
- Stir in vanilla.
For the swirl
- Stir together ¼ cup brown sugar, cinnamon, and pecans.
For the cake
- Pour half of the batter into your prepared tube pan.
- Sprinkle the pecan cinnamon mixture over the batter in the pan. Spoon remaining batter over pecan mixture.
- Bake at 325°F for 1 hour and 20 to 25 minutes. The cake will be done with no crumbs or dry crumb remain on a long wooden pick inserted into the center of the cake.
- Cool in pan on a wire rack for 20 minutes then remove from pan to wire rack to cool completely. Allow the cake to cool completely before glazing.
Glaze
- Sift powdered sugar. Add heavy cream and vanilla and whisk until smooth.Spoon the glaze over the cake and allow it to harden. Decorated with colored sprinkles.Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
OMG this pound cake is just fabulous!!
Such a lovely weekend dessert. I love added pecans. So delicious!
Love this recipe so much!
This came out super moist (I know people hate that word but I love it haha) and delicious!
Wow I think your a great baker I thought I could of bake and that I was a really good baker but seeing your recipes I take it back .
Aw thanks, I bet you are a great baker! I love to bake, I wish I could just bake and not have to make real food. hahaha
Paula
If using a tube pan do you turn it over to cool like you would an angle food cake
Or just sit the pan on a rack. thank you
No, I don’t cool it turn over. I run a knife around the edge then allow it to sit in the pan on a wire rack for 20 minutes. Then I turn it out and I double flip so the top with be the top (just my personal preference.) Then allow it to cool completely.
Paula, this recipe looks like two of my favorite things in the whole world! Butter pound cake and cinnamon coffee cake! WOWZA!