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Cinnamon Coffee Cake Recipe
Cinnamon Coffee Cake Recipe photo by Taste of Home

Cinnamon Coffee Cake Recipe

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Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES: 16-20 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Cinnamon Coffee Cake in Taste of Home February/March 1993, p31

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.

Reviews for Cinnamon Coffee Cake

AVERAGE RATING
   (53)
RATING DISTRIBUTION
5 Star
 (50)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 5, 2015

"Made it and love it, the only thing I changed is cooking time to 55 mint!"

MY REVIEW
Reviewed Feb. 21, 2015

"I've made this twice (half recipe) in an 8x8 pan with pecans instead of walnuts. Easy to mix together with a hand mixer. It took 40 minutes to bake in my oven using the toothpick test. This is a moist and delicious cake-hasn't made it past the second day in my house. This is now my go-to recipe for coffee cake."

MY REVIEW
Reviewed Dec. 13, 2014

"The best coffee cake-have made this twice-love it!"

MY REVIEW
Reviewed Nov. 18, 2014

"I love an old fashioned coffee cake and this one is perfect. The cake is better the second day and makes a great brunch item. I used light sour cream and reduced the sugar used in the batter to 1 and 3/4 cup to cut calories a bit and also make it less sweet but it did not make a difference. Taste and texture was exactly what I expected. In my oven it baked at 55 minutes so you may want to check it based on how your oven bakes. Overall, it is a great recipe and one that I will make again."

MY REVIEW
Reviewed Nov. 10, 2014

"There were a few comments about the cake being a little dry, so I checked it at 57 minutes and it was done. This cake was really good for dessert and even better this morning! For dessert I served it with a little fresh whipped cream (no sugar or vanilla) on top."

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