Mrs. Fields’ Cinnamon Swirl Coffee Cake
16 tablespoons (2 sticks) unsalted butter, softened
1 cup sugar
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1/2 cup sour cream
2 tablespoons unsalted butter, melted
3 teaspoons sugar
1 teaspoon ground cinnamon
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 cup chopped pecans, toasted
8 tablespoons (1 stick) cold unsalted butter, cut into tablespoons
Preheat the oven to 350 degrees. Butter and flour the tube pan (10-
Put the butter and sugar in a bowl and cream together using the
electric mixer on medium speed until fluffy, about 5 minutes. Scrape
down the bowl. Add the vanilla and eggs, 1 at a time, beating for 20
seconds after each addition. Scrape down the bowl again.
In another bowl, whisk together the flour, baking powder, baking
soda, and salt. Add this mixture to the butter mixture in thirds,
alternating with the sour cream. Beat for 45 seconds after each
addition, and begin and end with the flour mixture. Pour the batter
into the prepared tube pan.
In a small bowl, stir together the melted butter, sugar, and cinnamon.
Drizzle the syrup over the batter and with the blade of a knife or
a skewer, swirl the syrup through the batter.
In a bowl, combine the sugar, cinnamon, and pecans. With a pastry
cutter, cut in the butter, a few pieces at a time, until the mixture
resembles coarse crumbs. Scatter tje streusel over the batter in the
Bake for 50 to 55 minutes, or until a cake tester inserted in the
center comes out clean. Remove the pan from the oven to a wire rack
to cool for 15 minutes. Serve warm or at room temperature.