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Cinnamon Coffee Cake Loaf Recipe

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Lynda Atteberry Hoskins from Mathis, Texas offers this cinnamony loaf that tastes just like a coffee cake. "When I worked as an elementary school secretary, I used to take a slice of this cake with me in the mornings for a snack," she remembers.

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Cinnamon Coffee Cake Loaf Recipe

Prep: 15 min. Bake: 55 min. + cooling

Yield: 16 Servings

15 55 70

Ingredients

2 cups all-purpose flour
1-1/4 cups sugar, divided
3 teaspoons baking powder
3-1/2 teaspoons ground cinnamon, divided
1-1/4 teaspoons salt
2 eggs
1 cup buttermilk
1/3 cup vegetable oil
2 teaspoons vanilla extract
3 tablespoons butter, melted

Directions

In a large bowl, combine the flour, 1 cup sugar, baking powder, 1-1/2 teaspoons cinnamon and salt. In another large bowl, combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until moistened.
Pour half of the batter into a greased 9-in. x 5-in. loaf pan. In a small bowl, combine the remaining sugar and cinnamon; stir in butter. Sprinkle with half the cinnamon-sugar mixture; cut through batter with a knife to swirl the topping. Repeat.
Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.

Nutritional Facts 1 serving (1 piece) equals 194 calories, 8 g fat (2 g saturated fat), 33 mg cholesterol, 306 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cinnamon Coffee Cake Loaf in Quick Cooking July/August 2000, p46

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Reviews for Cinnamon Coffee Cake Loaf

Cinnamon Coffee Cake Loaf

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Reviewed on May. 26, 2012 by mariahanrahan

<p>I've made this many times over the years. It is very easy to make and everyone loves it. It's a real winner.</p>

Reviewed on Apr. 22, 2012 by jodand

Really enjoyed this.

Reviewed on Jan. 15, 2011 by mrsgreinke

This is a very good recipe and easy to make. I substitute part Splenda granular for some of the regular sugar to make this lower sugar. It still tastes great and no one is the wiser. Use a good quality cinnamon like Korintje which is rich and flavorful. The buttermilk makes it nice and moist without adding too much fat and calories. You can also substitute some whole wheat flour. The bread will turn out more dense. I usually use a 50:50 ratio (for example if the recipe calls for 2 cups flour, I'll do 1 1/2 C. all-purpose flour & 1/2 C. whole wheat flour, or at the maximum, 1 C. each, white & whole wheat flour). It's yummy with coffee or hot cocoa on a cold winter morning.

Reviewed on Dec. 01, 2010 by olddutch

have been making a similar << cinnamon bread >. for50+ years -loved by kids/ adults

Reviewed on Dec. 09, 2008 by campen

FYI: missing portion of directions - after "sprinkle with half cinnamon-sugar mixture" need to top with remaining batter and cinnamon mixture, then swirl.