This cake is so moist. Enjoy it with a delicious cup of tea or coffee in the morning.

Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

    Advertisement
  • In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.

  • Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.

  • Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

306 calories; 14.9 g total fat; 57 mg cholesterol; 142 mg sodium. 41.4 g carbohydrates; 2.9 g protein; Full Nutrition

Reviews (642)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/01/2007
After reading through many of the 200+ reviews with all the changes, I thought it only fair to test and review this recipe as written. Other than putting it in a 9x9" pan, I made this with no changes. It's not difficult to imagine that some of the reviewers thought the cake was too sweet if they were doubling or even tripling the topping ingredients! The amount of topping as specified in the recipe is perfect, and makes for a not too sweet, "just hits the spot with a cup o' joe" coffeecake. That said, I thought the cake was a good, basic coffeecake- nice, but not extraordinary. I'll still keep trying other recipes until I find one that really distinguishes itself from others. Read More
(403)

Most helpful critical review

Rating: 3 stars
01/27/2011
I followed the recipe exactly. The cake is good...but not what I was expecting. It's a cross between a butter cake & a coffee cake. It's very moist...almost a little too moist. Read More
(23)
775 Ratings
  • 5 star values: 525
  • 4 star values: 166
  • 3 star values: 40
  • 2 star values: 24
  • 1 star values: 20
Rating: 4 stars
11/01/2007
After reading through many of the 200+ reviews with all the changes, I thought it only fair to test and review this recipe as written. Other than putting it in a 9x9" pan, I made this with no changes. It's not difficult to imagine that some of the reviewers thought the cake was too sweet if they were doubling or even tripling the topping ingredients! The amount of topping as specified in the recipe is perfect, and makes for a not too sweet, "just hits the spot with a cup o' joe" coffeecake. That said, I thought the cake was a good, basic coffeecake- nice, but not extraordinary. I'll still keep trying other recipes until I find one that really distinguishes itself from others. Read More
(403)
Rating: 4 stars
11/01/2007
After reading through many of the 200+ reviews with all the changes, I thought it only fair to test and review this recipe as written. Other than putting it in a 9x9" pan, I made this with no changes. It's not difficult to imagine that some of the reviewers thought the cake was too sweet if they were doubling or even tripling the topping ingredients! The amount of topping as specified in the recipe is perfect, and makes for a not too sweet, "just hits the spot with a cup o' joe" coffeecake. That said, I thought the cake was a good, basic coffeecake- nice, but not extraordinary. I'll still keep trying other recipes until I find one that really distinguishes itself from others. Read More
(403)
Rating: 5 stars
01/13/2004
I was a little daunted by a full cup of butter, so I cut it in half and added ~1/4 C. extra sour cream instead...what a success!! This recipe is sooo good, and stays moist and fresh up to a few days. Excellent w/milk =) Read More
(316)
Advertisement
Rating: 5 stars
11/08/2003
I have tried many coffee cake recipies and this is by far the best...I did make a few minor changes. I baked the cake in a deep spring form pan and increased the cooking time to about an hour. I also doubled the crumb topping and and add fresh blueberries to the batter...PERFECT! Read More
(188)
Rating: 5 stars
02/20/2006
AWESOME MOIST COFFEE CAKE. I need my coffeecake to be very moist and this is the winner recipe for moistness. I did double the filling because the crumbs to me are so yummy. I also baked in a 9inch springform pan for an hour and it was perfect. Much easier to present on a dish and cut up when all you have to do is remove the sides of the springform pan. Next time I will add some chopped nuts to the crumb mixture and drizzle a conf sugar icing on top when its still warm(1 cup conf sugar 1 tbs butter 1 tbs milk or cream) and that would be the ultimate coffee cake! As a side note about all the reviews about the sugar being too much-I did not quite fill my cups full so I skimped a little- but I found it not to be too sweet at all. Read More
(130)
Rating: 4 stars
10/21/2002
Very good struesel coffee cake! I used a loaf pan instead of the pan suggested in the recipe and only used 1 1/2 cups sugar. Read More
(59)
Advertisement
Rating: 5 stars
06/04/2004
I LOVE this cake!! Everytime I make it people just can't get enough, including my husband who doesn't like sweets. I doubled the topping and have added chopped pecans to it (1/4c), I've added a shredded Granny Smith Apple to the center layer, and I've added blueberries (1/4c) to the center layer also. Will keep this one around and make often. Read More
(55)
Rating: 5 stars
12/21/2006
Soooo moist and rich! Every one I serve this too asks where I bought it;) Like others I also doubled the topping and used brown sugar instead of white. Next time I think I'll experiment a little maybe the addition of some chocolate chips? edit I made this again recently as a counter to all the chocolate covered abominations during the holiday season in my office. This time I added a bag of Hershey's cinnamon chips to the bottom layer of the batter and whoa nelly...best coffee cake ever. Read More
(50)
Rating: 4 stars
05/03/2003
Good recipe moist cake but the rising power wasn't impressive. I might add an extra 1/2 tsp. baking powder. Read More
(41)
Rating: 5 stars
03/08/2003
I used a 9" square pan and added 10 minutes to the cook time and it turned out moist and tasty. Everyone loved it! I will definately do this again. Read More
(36)
Rating: 3 stars
01/27/2011
I followed the recipe exactly. The cake is good...but not what I was expecting. It's a cross between a butter cake & a coffee cake. It's very moist...almost a little too moist. Read More
(23)