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Cinnamon Coffee Cake

 Cinnamon Coffee Cake
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
16-20 ServingsPrep: 20 min. Bake: 1 hour + cooling

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

Directions

  • 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.
  • 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.

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Cinnamon Coffee Cake (continued)

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.