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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
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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Reviewed on Oct. 08, 2011 by Ibel
Meghannm, When you make this coffee cake in a 9x13 pan, how long do you bake it for. I want to make it for a youth Sunday School class and it was requested to make 9x13 pans. Thanks, Ibel izzyandtom@frontier.com
Meghannm,
When you make this coffee cake in a 9x13 pan, how long do you bake it for. I want to make it for a youth Sunday School class and it was requested to make 9x13 pans.
Thanks, Ibel
izzyandtom@frontier.com
Reviewed on Sep. 10, 2011 by martylb
This is the best coffee cake ever. Gets rave reviews every time.
Reviewed on Sep. 05, 2011 by twinsmom22
moist and delicious. Good flavor.
Reviewed on Aug. 07, 2011 by Meghannm_24
One of my absolute favorites! A great trusted recipe that gets compliments every time. I make mine in a 9x13 and it comes out perfectly.
Reviewed on Jun. 13, 2011 by NEcookin
I did make some modifications to this recipe, but it still turned out delicious. I did not have all of the ingredients, nor do I own a tube pan. So I halved the recipe and baked it in an 8" square baking dish, and baked it for 30 minutes. Perfect!I also altered some of the ingredients just slightly... used 3/4 sour cream and 1/4 plain Greek yogurt (because I didn't have the full amount of sour cream); I made the cinnamon topping without the nuts, and also did a white/brown sugar combo with the cinnamon.The end result was all thumbs up for our family! It was a very rich and flavorful coffee cake. We'll be making this one again.
I did make some modifications to this recipe, but it still turned out delicious. I did not have all of the ingredients, nor do I own a tube pan. So I halved the recipe and baked it in an 8" square baking dish, and baked it for 30 minutes. Perfect!
I also altered some of the ingredients just slightly... used 3/4 sour cream and 1/4 plain Greek yogurt (because I didn't have the full amount of sour cream); I made the cinnamon topping without the nuts, and also did a white/brown sugar combo with the cinnamon.
The end result was all thumbs up for our family! It was a very rich and flavorful coffee cake. We'll be making this one again.
Reviewed on Apr. 01, 2011 by sam2008
My husband LOVED this recipe. He said it was the best coffee cake he's ever had hands down. I will definitely be making this again.
Reviewed on Mar. 14, 2011 by babsie21
no words to describe...the best coffee cake i've ever tasted!!!
Reviewed on Feb. 23, 2011 by juli0509
AWESOME CAKE!!! My best friend requests this cake all the time,so I wouldn't think of using another recipe.
Reviewed on Feb. 15, 2011 by kbartels
I have made this probably a dozen times and it is wonderful every time. I tried it in a bundt pan and it seems to be a little dry so I will stick to the tube pan. My son made this for the Nebraska State Fair 4-H division when he was 13 and won a purple ribbon. I took it to our church quilting group last week and had several requests for the recipe. I also use a stand mixer which makes it very easy.
Reviewed on Jan. 30, 2011 by HappyPappyCook
This is an awesome 'hits the spot' coffee cake. I had forgotten about this cake, I have the original mag and made it a few times back then. It is very delicious and easy to make. It is even easier if you have a stand mixer. I will make this again and again now that I found it again!
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