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

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5 53 59
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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
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 piece: 340 calories, 16g fat (9g saturated fat), 83mg cholesterol, 299mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 5g 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


Reviews for Cinnamon Coffee Cake

AVERAGE RATING
(59)
RATING DISTRIBUTION
5 Star
 (55)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
SimplyJoan 248515
Reviewed May. 23, 2016

"Large and lucious-Use a bundt pan. My tube pan was smaller and the batter ran over in the oven."

MY REVIEW
chris1988 246066
Reviewed Mar. 26, 2016

"Wow! This cake is delicious and a crowd pleaser whenever I make it!"

MY REVIEW
brian36989 236317
Reviewed Nov. 4, 2015

"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!"

MY REVIEW
EricW_1969 230048
Reviewed Jul. 23, 2015

"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!"

MY REVIEW
StoneyLake 226735
Reviewed May. 22, 2015

"good flavor"

MY REVIEW
stacymcd11 226441
Reviewed May. 17, 2015

"Left out the walnuts - delicious and EASY coffee cake!"

MY REVIEW
samoura 224192
Reviewed Apr. 5, 2015

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

MY REVIEW
kmpatch 221037
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
Sis943 214765
Reviewed Dec. 13, 2014

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

MY REVIEW
HousesGalore 1590
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."

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