Sour Cream Cinnamon Swirl Coffee Cake

I love coffee cake that's light, fluffy, and filled with a sweet cinnamon filling. I've had this coffee cake recipe for several years and always made it once every year. It's perfect to have with your morning cup of coffee or a midday snack for a sugar rush. It's incredibly addictive and if you're like me and enjoy a cinnamon cake then you'll definitely enjoy this fluffy cake. Plus, it makes your house smell AMAZING while it's baking :o)

Sour Cream Coffee Cake 

(Source: Chicago Tribune)

Coffee Cake

1 1/2 cups sugar

3/4 cup butter, softened

3 eggs

1 1/2 teaspoons vanilla

3 cups all-purpose flour

2 cups sour cream  (16 oz)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

Filling Ingredients:

1 cup flour

1 cup firmly packed light brown sugar

1 tablespoon cinnamon, ground

1/2 cup (1 stick) cold butter, cut into chunks

1 cup chopped pecans

Heat oven to 350ºF. Combine all filling ingredients in small bowl. Set aside. Combine sugar, butter, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining coffee cake ingredients. Beat until well mixed. Spread 1/3 batter into greased and floured 12-cup Bundt pan or 10-inch tube pan. Sprinkle with half filling mixture. Repeat with batter and filling mixture. Spread remaining 1/3 batter over filling. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.