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Cinnamon Coffee Cake I

Cinnamon Coffee Cake I

Name: Cinnamon Coffee Cake I
Yield: 1 -10 inch tube
Ingredients: 1 cup butter; 2 ¾ cups white sugar; 4 eggs; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups sour cream; 1 ½ cups chopped walnuts; 2 tablespoons ground cinnamon; 2 teaspoons vanilla extract; 4 cups all-purpose flour

Rating: 4.42 stars

76 Ratings
62 Reviews
15 Photos

You can make this tasty cake lower in fat by using 1/2 cup butter, 1/2 cup applesauce, non-fat sour cream, and egg beaters.

By Kelsey

Recipe Summary

Servings:

Yield:

1 -10 inch tube

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan.

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Step 2

In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg.
Step 3

Combine flour with baking powder and baking soda. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth.
Step 4

Combine walnuts, cinnamon, and remaining 3/4 cup of sugar.
Step 5

Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.
Step 6

Bake at 350 degrees F (175 degrees C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.

Nutrition Facts

Per Serving:

575.6 calories; 8.6 g protein; 70.8 g carbohydrates; 102.5 mg cholesterol; 457.6 mg sodium. Full Nutrition

Reviews (62)

Most helpful positive review

the4taals

07/19/2007

This was a huge hit at my church for fellowship! I made it in a 15x10 pan because I needed 32 pieces baked in 45 minutes. I used 1/2 c butter and 1/2 c applesauce as recommended. Also used nonfat vanilla yogurt & sour cream combination 1 tbsp vanilla and brown sugar with no nuts in topping. Spread 1/2 batter in pan sprinkle with 1/2 topping spread remaining 1/2 and sprinkle again. Looked and tasted fantastic! Thanks for the recipe. Read More

Helpful

(50)

Most helpful critical review

GATERJEN

04/16/2003

My family loves coffee cake so I've been trying different coffee cakes. This one was pretty good. It was a little dry but we still enjoyed it!I didn't add all the cinnamon sugar mixture I thought it would be overwhelming. But I was wrong it needs it. So next time I will use it all. I also used light sour cream to reduce calories. This is a great recipe thank you Jackie for sharing! Read More

Helpful

(8)

76 Ratings

5 star values: 47
4 star values: 20
3 star values: 5
2 star values: 2
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

the4taals

07/19/2007

Helpful

(50)

Teri Carrillo-Fox

04/08/2008

I made this as a half-batch and baked in a loaf pan for about 35 min. I used the butter/applesauce option and also traded the sour cream for vanilla yogurt and used the 1/2 white 1/2 brown sugar combo. I really liked the way this turned out--really good flavor and a moist spongy texture. I'm not a fan of crumbly dry coffee cake so I will keep making it this way. Next time I think I'll add a drizzled icing. Thanks for all of the suggestions--you all are helping me become a better baker! Read More

Helpful

(40)

pennycandy

04/05/2008

this is the one iv'e been searching for. i used 1 cup white and 1 cup brown sugar and brown sugar for the topping sustituted oats for 1/2 of the nuts and pecans instead of walnuts. the only thing i will do differently next time is to mix a little melted butter into topping to make it more of a struesel. Read More

Helpful

(33)

Valerie Harlan

02/12/2003

Great recipe. My 12 year old son baked this for our county fair last week and won first place. Thank you for a GREAT recipe. Read More

Helpful

(13)

CAKEBAKINMOM

02/12/2003

A very basic coffee cake recipe--handy because I usually have all the ingredients on hand. Nice for a potluck or brunch. Read More

Helpful

(11)

KRANEY

10/05/2004

Wow what a cake!! It baked up so tall and was very impressive! I had a huge tub of lowfat sour cream and needed to use it up - this was the perfect recipe. The only change I made was to use pecans instead of walnuts (just my personal preference). I will definitely be making this again. Thanks for the recipe! Read More

Helpful

(11)

Janet A.

12/23/2002

This cake is a hit with my family. I substitute brown sugar for the white in the nut mixture and like the flavor better. Read More

Helpful

(11)

AnnieB

12/26/2008

Since I was young my mother prepared coffee cake for our traditional Christmas breakfast. She now has alzhimer's and does not know the recipe. I found this recipe and decided to use it to pass on the Christmas Coffee cake tradition. It was met with rave reviews and I was told that it was better than my mom's (shhh don't tell). It was incredible! Read More

Helpful

(10)

melissa528

10/01/2010

I made this great recipe even better by adding cream cheese. First I just did a half batch and replaced half the sugar with brown sugar. I omitted the nuts and mixed the cinnamon with brown sugar instead of white. Before putting the cinnamon sugar on top I creamed 1/4 cup cream cheese with a teaspoon sugar and a splash of milk. I dropped it in blobs all over the top of the cake and used a knife to swirl it around. Then I put on the rest of the cinnamon sugar and topped it with a little extra brown sugar. I used an 8x8 pan and baked it for 35 minutes. Delicious! Read More

Helpful

(9)

GATERJEN

04/16/2003

Helpful

(8)

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Nutritional Information

Cinnamon Coffee Cake I

Servings Per Recipe: 14
Calories: 575.6

% Daily Value *

protein: 17 %

carbohydrates: 23 %

exchange other carbs:

dietary fiber: 9 %

sugars:

fat: 46 %

saturated fat: 69 %

cholesterol: 34 %

vitamin a iu: 14 %

niacin equivalents: 31 %

vitamin b6: 7 %

vitamin c: 1 %

folate: 22 %

calcium: 12 %

iron: 14 %

magnesium: 12 %

potassium: 5 %

sodium: 18 %

thiamin: 35 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.