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Cinnamon Coffee Cake Recipe

Cinnamon Coffee Cake Recipe photo by Taste of Home

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I love the excellent texture of this old-fashioned streusel-topped coffee cake. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! —Eleanor Harris, Cape Coral, Florida

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Cinnamon Coffee Cake Recipe

Prep: 20 min. Bake: 1 hour + cooling

Yield: 16-20 Servings

20 60 80

Ingredients

1 cup butter, softened
2-3/4 cups sugar, divided
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (16 ounces) sour cream
2 tablespoons ground cinnamon
1/2 cup chopped walnuts

Directions

In a large bowl, cream butter and 2 cups sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers two more times. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 piece) equals 340 calories, 16 g fat (9 g saturated fat), 83 mg cholesterol, 299 mg sodium, 44 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Cinnamon Coffee Cake in Taste of Home February/March 1993, p31

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Reviews for Cinnamon Coffee Cake

Cinnamon Coffee Cake

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Reviewed on Feb. 16, 2013 by Lindawoodson

Outstanding coffee cake. Keeps in the refrigerator for days...just cut slices and microwave for 10-15 seconds.

Reviewed on Jan. 25, 2013 by muffnette

made this last month and its to die for! LOVED it! the flavors were wonderful and the smell was scrumptious! will make regularly! did it in the tube pan and came out perfect!

Reviewed on Jan. 11, 2013 by K-Sal

I baked this cake in a 13x9 pan for about 50mins. and it came out moist and delicous. However I did monitor this and made sure that the cake was evenly brown & toothpick in the center came out clean:-)

Reviewed on Dec. 02, 2012 by annedesaix

Excellent, moist cake. Sunday School class loved it!! Easy to make.

Reviewed on Oct. 19, 2012 by MystAnne

Tastes GREAT! and moist too!

Made 1/2 the recipe in an 8 x 8 inch pan.

(cooked it for 35 min at 350F)

I will definitely make this again! :-)

Reviewed on Aug. 17, 2012 by gfferb

This is a wonderful recipe. Receives compliments every time I make it.

So glad to find this gem!

Reviewed on Aug. 06, 2012 by GSHughes

This cake is FANTASTIC! I made it for our church coffee hour and it was gone in seconds!