Rating: 4.4 stars
30 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

Granny 's famous coffee cake, light and moist and swirled with cinnamon.

Recipe Summary test

prep:
30 mins
cook:
40 mins
additional:
20 mins
total:
1 hr 30 mins
Servings:
16
Yield:
1 - 10 inch tube pan
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda and salt. Set aside.

    Advertisement
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Beat in the flour mixture, just until incorporated. Pour half of batter into prepared pan. In a small bowl, combine brown sugar and cinnamon. Sprinkle half of mixture over batter. Add remainder of batter and sprinkle with rest of topping. With the tip of a knife, swirl lightly through the batter.

  • Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts

229 calories; protein 2.9g; carbohydrates 32.2g; fat 10.2g; cholesterol 29.5mg; sodium 167.3mg. Full Nutrition
Advertisement

Reviews (31)

Most helpful positive review

Rating: 5 stars
05/01/2011
This is one of the best and simplest coffee cake recipes I've ever made. It's easy to put together and bakes up very nicely. I used butter flavored shortening since I had it on hand and followed the directions exactly. The batter is very thick and needs to be spooned into the pan rather than poured. The addition of the brown sugar and cinnamon mixture on top of the final addition of batter makes for a slightly crunchy exterior and moist, tender interior. I checked the cake after 40 minutes and it was still very under-done. After 10 more minutes the toothpick came out clean. The cake turned out beautifully after a 10 minute rest and it smelled heavenly. It's delicious, and I'll definitely be making this one again! Read More
(17)

Most helpful critical review

Rating: 2 stars
12/24/2003
The recipe said to pour the batter; this batter did not pour it was very thick; had to be spooned in the tube pan. I wondered if a liquid ingredient had been left out of the recipe. It seems it should have been very moist using sour cream but instead it was dry. I was dissappointed and felt bad as I had made it special for my daughter in law who loves cinnamon coffee cake. Read More
(20)
30 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
12/24/2003
The recipe said to pour the batter; this batter did not pour it was very thick; had to be spooned in the tube pan. I wondered if a liquid ingredient had been left out of the recipe. It seems it should have been very moist using sour cream but instead it was dry. I was dissappointed and felt bad as I had made it special for my daughter in law who loves cinnamon coffee cake. Read More
(20)
Rating: 5 stars
05/01/2011
This is one of the best and simplest coffee cake recipes I've ever made. It's easy to put together and bakes up very nicely. I used butter flavored shortening since I had it on hand and followed the directions exactly. The batter is very thick and needs to be spooned into the pan rather than poured. The addition of the brown sugar and cinnamon mixture on top of the final addition of batter makes for a slightly crunchy exterior and moist, tender interior. I checked the cake after 40 minutes and it was still very under-done. After 10 more minutes the toothpick came out clean. The cake turned out beautifully after a 10 minute rest and it smelled heavenly. It's delicious, and I'll definitely be making this one again! Read More
(17)
Rating: 3 stars
05/17/2006
The batter of this cake was not at all pourable and was kinda difficult to get spread into the pan. Other than that I thought the outcome of the cake was very moist and delicious. I am literally sitting here and eating it right now as I write this review. The only thing that I changed on this recipe is that I used cake flour instead of all-purpose flour. I feel that all-purpose flour is more heavy than cake flour and a cake made with all-purpose flour tends to be more dry. Read More
(9)
Advertisement
Rating: 3 stars
12/23/2002
I tried this recipe on my troops they liked the taste but it was a little dry. Read More
(8)
Rating: 5 stars
04/12/2010
I loved this cake! I did add a few shakes of nutmeg to the batter which gave it a wonderful little tweak. Yes the batter is thick to pour but I just used a rubber spatula and it was fine. I used light sour cream to cut down on the calories and it worked great. I also think that using just a little less cinnamon would be good. I felt the cinnamon flavor was a bit strong. This is now my go-to recipe! Read More
(8)
Rating: 5 stars
05/03/2011
This coffee cake is amazing! Super moist easy to throw together... I made one small change and added a bit of cinnamon in the batter. This was a huge hit in my house a "keeper" I will make often! Thanks for the recipe... I also did a quick glaze to cover the cake... Yum! Read More
(7)
Advertisement
Rating: 5 stars
05/31/2011
Thanks Anne this is a great recipe. I needed something impressive to take to a BBQ on short notice and this filled the bill perfectly. I had to substitute FF Greek yogurt for the sour cream but you would never know the difference. I also don't have a 10" tube pan so I used a 9" bundt. It just fit whew! Instead of greasing and flouring the pan I sprayed it with butter flavor no stick and dusted it with about 1/3 of the brown sugar cinnamon mix. I used most of the rest inside the cake and just dusted a small amount over the top. It baked up moist and delicious but not too sweet in 50 minutes. I'm happy to report there wasn't a crumb left. Read More
(6)
Rating: 5 stars
07/29/2007
This was my first attempt at making a cinnamon cake. I didn't have all the ingredients so I substituted butter with light olive oil brown & white sugar with raw sugar and sour cream with plain yoghurt. It was quick and easy to make and delicious! Thanks Read More
(6)
Rating: 5 stars
10/03/2011
Made some changes suggested by reviewers: added a teaspoon of nutmeg to the batter used cake flour instead of all-purpose and substituted butter for the shortening and 2%Greek yogurt for the sour cream.. Oh.... and I added two chopped Mackintosh apples to the cinnamon mix. Pretty good; would probably add some walnuts to the apple/cinnamon mix next time. Read More
(5)