Cinnamon Coffee Cake Recipe
- 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
- 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 in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Yield: 20 servings.
1 piece: 340 calories, 16g fat (9g saturated fat), 83mg cholesterol, 299mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 5g protein.
Reviews for Cinnamon Coffee Cake
"Awesome. I took it to work and everyone raved about it! Going to try to use this recipe to make mini ones in mini muffin cups. Added review May 25, 2017 so today I made the mini cakes. The recipe makes about 6 to 6 1/2 dozen. You only need about 1/2 of the sugar/nut mix. I put a tbsp or so of batter in the muffin cup sprinkled the mix and then filled with more batter, ending with another sprinkle of mix. Baked about 18 minutes in a 350 F oven."
"Moist and delicious. Took the advice to line the pan with cinnamon sugar."
"Delicious! This coffee cake was served at a luncheon I attended, and I had to have the recipe! It is so moist and flavorful. I'm not usually a fan of sweets that don't involve chocolate, but this is definitely and exception. I've made it twice since, once in a bundt pan and again in an angel food pan. I prefer using a tube pan so the topping is on top when it is served, but it tastes great either way. You will not be disappointed if you try this recipe."
"Large and lucious-Use a bundt pan. My tube pan was smaller and the batter ran over in the oven."
"Wow! This cake is delicious and a crowd pleaser whenever I make it!"
"I've made this cake for years and it is always one of my most requested recipes. I've made it into an apple cinnamon coffee cake and it couldn't be more delicious! I peel, core, and thinly slice into bite size pieces, two Granny Smith apples that I put in some acidulated water (water with a little lemon juice) so they don't brown while I prepare the batter. I drain them on paper towels thoroughly, coat them in 1/4 cup flour, and fold them into the batter. I also use a bundt pan. For the filling, I use toasted pecans, 1/4 cup brown sugar and the remaining white sugar. I glaze with 1 cup confectioners sugar mixed with 2-3 tablespoons of apple cider and 1/8 teaspoon cinnamon. This cake is beautiful and is the first thing eaten anywhere I take it. Enjoy!"
"Cinnamon coffee cakes are probably my favorite type of cake but I never though of making one myself. This was a simple recipe and it came out really good. I'll be making this one again!"
"Made it and love it, the only thing I changed is cooking time to 55 mint!"
"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."
"The best coffee cake-have made this twice-love it!"
"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."
"This is a delicious Coffeecake ! It's even better the next day if it makes it that long. I didn't have any walnuts on hand so I substituted pecans and it tasted wonderful."
"This cake was fabulous and super moist. A a great recipe to make for coffee or tea!!"
"This is a good recipe; did not find it as exceptional as other reviews report. It stuck to the tube pan even though I greased it very we'll.; next time will use a 9x13 pan."
"Made this for my husband's office-mates, and they raved about it! I only got a taste, there was none left over. The only variation to the recipe was that I added a cinnamon-sugar layer on the baking pan after the cooking oil was sprayed on, to give it a bit of crunch on the outside."
"Excellent recipe. Cost effective and easy to execute. Phenomenal taste and texture."
"Taste great but my collapsed a little on top. Didn't do anything different than recipe."
"This is my go-to coffee cake recipe. I had tried some other recipes but they did not turn out as well as this one. This recipe is nice to serve for company breakfasts and brunches, and it tastes and looks great! I sometimes drizzle a simple vanilla glaze on top of the cooled coffee cake, to make it even prettier."
"This turned out great! I made this the night before because I had guests (and used bundt pan). It was extremely easy to put together and tasted delicious the day of and for many days after making it. I wasn't sure if company would like walnuts so I added those to half at the end vs. including in the layering. This is a total keeper!"
"Tasted great, brought it to work and everyone loved it."
"I have made this since it was originally published in TofH. It is absolutely wonderful. It can be tricky to get out of the pan if you have a lot of streusal on top. I go around the edges with a knife then quickly turn it out onto a plate ... then onto another plate to serve it right side up"
"Outstanding coffee cake. Keeps in the refrigerator for days...just cut slices and microwave for 10-15 seconds."
"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!"
"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! :-)"
"This is a wonderful recipe. Receives compliments every time I make it.So glad to find this gem!"
"I loved this coffee cake and so did my friends. Thanks for another great recipe!!!"
"This is the best coffee cake ever. Gets rave reviews every time."
"moist and delicious. Good flavor."
"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."
"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."
"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."
"no words to describe...the best coffee cake i've ever tasted!!!"
"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."
"Sent it to work with my husband, it was gone within a few minutes."
"Delicious!! I made this with plain yogurt instead of sour cream. It was so moist. I did use the idea posted of using the stand up mixer and letting it whip the butter, sugar and eggs. Very good!"
"Delicious: gone in no time every time I bring it to the office"
"Expecting something spectacular after all the rave reviews. Not really worth all the extra fat/calories."
"Incredible, absolutely outstanding recipe--my favourite coffee cake to date, and by a vast margin! It whips up both fast and easily if you have a stand mixer, bakes light and high, and has a delicate, moist crumb with a delightful cinnamon flavour that permeates the entire cake. This will definitely be my 'go-to' coffee cake from now on!"
"this is a great cake an I can freeze it also its great"
"This was delicious and so very easy to make. My family loved it!"
"This recipe is delicious! I've gotten lots of compliments whenever I make it...yum!"
"I have very fond memories of this recipe! I remember it being in one of the very first TOH issues. I tried it out at home first, which won rave reviews, and then I made it again and entered it at the 1993 Cowley County Fair in Kansas in the Intermediate Foods Division. It won me a grand champion ribbon!! Years later, I still enjoy making this coffee cake and especially enjoy having it around Christmas time. I would like to thank Eleanor Harris for submitting this recipe when she did!"
"This the best cake i had ever made."