Dairy Cinnamon Swirl Coffee Cake

This sweet dairy cinnamon is made with alternating layers of sour cream batter and cinnamon batter. A cake that’s as easy to make as it is delicious to eat.

INGREDIENTS

(For a tube pan or a 26 cm bundt cake pan)

1 cup (200 grams) canola oil¹

4 large eggs

2 cups (280 grams) flour

2 ¾ cups (550g) white sugar

1 teaspoon vanilla extract

2 cups (400 ml) sour cream²

½ teaspoon salt

1 ½ teaspoons baking powder

½ teaspoon baking soda

2 tablespoons cinnamon

PREPARATION

1. Grease a baking pan and preheat oven to 350°F/180°C (#3 on Israeli ovens).

2. In the mixer bowl, whisk eggs and 2 cups of white sugar to a light, frothy foam.

3. Add the oil in a slow stream and continue to whisk, reducing the mixer speed.

4. And add vanilla extract and sour cream.

5. In a bowl, mix flour, baking powder, baking soda, and salt.

6. Transfer to the mixer bowl and mix for a uniform texture.

7. In a small bowl, mix ¾ cup white sugar with cinnamon.

8. Transfer a third of the cake batter to the baking pan. Spread evenly over the batter a third of the cinnamon mixture, a third of the batter, a third of the cinnamon mixture, a third of remaining batter, and finish with the remaining cinnamon mixture.

9. Bake for 60-65 minutes until a toothpick inserted into the center of the cake comes out with moist crumbs on it.

10. Cool slightly, and then remove from the mold. Keep the cake at room temperature and well wrapped for about four days.

NOTES

¹ The oil can be replaced by 200 grams of soft butter.

² For a parve version, replace the sour cream with the same amount of coconut cream or orange juice.

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Keren Agam, owner of the blog Married to Baking, conducts kitchen baking workshops in Jaffa, develops recipes for commercial companies, writes for sites such as Mako, and specializes in quality home baking. Kern’s recipes are never complicated or too expensive, and she is a self-proclaiming lover of baking shortcuts.