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This tasty, old-fashioned coffee cake, with a cinnamon-sugar streusel topping, cuts nicely for company and your family will love it, too. Serve it for breakfast or as a mid-afternoon dessert with a cup of coffee or tea. Field editor Lavonn Bormuth of Westerville, Ohio shared the recipe.
Nutritional Facts 1 serving (1 piece) equals 236 calories, 9 g fat (5 g saturated fat), 47 mg cholesterol, 625 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Sunday Morning Coffee Cake in Taste of Home August/September 2006, p57
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Reviewed on Dec. 04, 2010 by msdaisey
this was not good to me.I love cinnamonbut this was way to much.
this was not good to me.I love cinnamon
but this was way to much.
Reviewed on Nov. 17, 2010 by Loiscooks
I added raisins to the batter. For the topping, I substituted brown sugar for the white sugar, and added chopped pecans. The topping didn't crumble, probably because I used brown sugar instead of white. That didn't seem to take away anything from the cake; it was excellent. I will definitely make this again.
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