Cinnamon Morning Cake

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Try this Cinnamon Morning Cake recipe.  It’s the best coffee cake recipe layered with generous amounts of cinnamon and sugar throughout.

Sliced into Cinnamon Morning Cake

I think we can all agree that the best way to wake up on a weekend morning is to a kitchen that yielding delicious scents.  When you throw cinnamon into a cake, it’s going to power out that warm cinnamon scent and send it into every nook and cranny of your home.  This cake will do that for your kitchen!

To me, this is what weekends are all about.  I love to make a comforting weekend breakfast on one of my weekend mornings (usually Sunday), and my family is always over-the-moon crazy about the idea.  It turns into brunch more often than not these days… since I have an almost 17-year old teenager who doesn’t emerge from his room until nearly noon.

Cinnamon Morning Cake made in a Bundt Pan

What’s the Best Coffee Cake Recipe?

This is the best coffee cake recipe!  It’s a recipe that is very simple to make.  The batter has sour cream in it, which makes it rich and wonderful.  It’s made in a bundt or tube pan, and the batter is layered with cinnamon, sugar and walnuts.

Slice of Cinnamon Morning Cake

Take a look at that perfect slice of Cinnamon Morning Cake.  It bakes up beautifully, and the slices show you those perfect cinnamon swirls that make this the best coffee cake recipe.

If you’re looking for additional brunch and breakfast recipes, you might also enjoy Copycat Starbucks Vanilla Bean Scones or Sour Cream Cinnamon BunsFruit and Cream Cheese Breakfast Pastries are a delicious idea too!

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5 from 1 vote

Cinnamon Morning Cake

The perfect coffee cake for weekend mornings!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 674kcal



  • 1 cup (2 sticks) salted butter, at room temperature
  • 2 cups granulated white sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups sour cream


  • 2 tablespoons ground cinnamon
  • 1/2 cup chopped walnuts
  • 3/4 cup granulated white sugar


  • Preheat the oven to 350 degrees F.  Spray a 10-inch tube (bundt) pan with nonstick spray.
  •  In a large bowl, use an electric mixer to combine the butter and 2 cups of sugar until light and fluffy. Add the vanilla. Add the eggs, one at a time, beating well after each addition.
  •  In a separate bowl, whisk together the flour, baking powder, salt and baking soda. Add the dry ingredients alternately to the butter mixture with the sour cream. Mix until the batter is smooth.
  • Spoon 1/3 of batter into the prepared pan.
  • Combine the topping ingredients in a small bowl. Sprinkle 1/3 over the batter in the pan. Layer 1/3 more batter on top of cinnamon mixture. Continue layers, ending with cinnamon mixture on top.
  • Bake 60 to 70 minutes, or until cake tests done (toothpick inserted in the middle comes out clean). Cool for 10 minutes. Remove from pan to cool completely.


Serving: 1slice | Calories: 674kcal | Carbohydrates: 87g | Protein: 8g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 147mg | Sodium: 455mg | Potassium: 251mg | Fiber: 2g | Sugar: 56g | Vitamin A: 960IU | Vitamin C: 0.4mg | Calcium: 129mg | Iron: 2.6mg

Thank you to Miranda Couse from the blog for shooting these photos for me.

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  • Keight wrote:

    Can I use a 6-inch springfoam pan for this recipe? Or a regular 8-inch pan?
    Thank you.

    • Lori Lange wrote:

      I fear it will have too much batter for an 8-inch pan. It’s a tall coffee cake, so the 10-inch tube pan is best for this one.

  • Natalie wrote:

    I love how fluffy the texture of this cake is – looks so delicious!