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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (120g) Recipe makes 16 servings |
||
| Calories 430 | ||
| Calories from Fat 194 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.7g | 33% | |
| Saturated Fat 11.8g | 59% | |
| Monounsaturated Fat 5.6g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 96mg | 32% | |
| Sodium 385mg | 16% | |
| Potassium 110mg | 3% | |
| Total Carbohydrate 55.0g | 18% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 34.7g | ||
| Protein 5.7g | 11% | |
Cinnamon Coffee Cake
By: ratherbeswimmin'
May 8, 2002
This is so rich, moist and delicious. Fills the house with the wonderful aroma of cinnamon.
SERVES 16 -20
Ingredients
- 1 cup butter or margarine, softened
- 2 3/4 cups sugar, divided
- 2 teaspoons vanilla
- 4 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 16 ounces sour cream (2 cups)
- 2 tablespoons ground cinnamon
- 1/2 cup chopped walnuts
Directions
1
In a large bowl, cream the butter and 2 c. sugar until fluffy.2
Add the vanilla; add the eggs, one at a time, beating well after each addition.3
Combine the flour, baking powder, baking soda, and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.4
Spoon one-third of the batter into a greased 10 inch tube pan.5
Combine the cinnamon, nuts, and remaining sugar; sprinkle one-third over batter in pan.6
Repeat layers two more times.7
Bake at 350 degrees for 70 minutes or until cake tests done.8
Cool for 10 minutes; remove from pan to a wire rack to cool completely.
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Browse similar recipes by category
- Course > Breads > Coffee Cakes
- Course > Breakfast
- Course > Desserts > Cakes
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Seasonal > Fall
Featured Reviews for This Recipe
From: Eunjung
On Aug 14, 2008
I have made this more times than I can count. This is truly a delicious coffee cake. Sometimes, depending on how I feel, I add 1/2 tsp almond extract in addition to the vanilla extract and sub fat-free plain yogurt for some of the sour cream. Yummy whichever way I make it!
From: Chef #375737
On Aug 6, 2008
Absolutely delicious!! I must I wondered where the coffee was [pardon my naivete] but after tasting the finished product I didn't care!! Not much of a sour cream person but I couldn't taste it at all!! I halved the recipe and used 1/2 cup of water and it turned out perfectly!! Thanks for posting!
From: Chef #799169
On Mar 23, 2008
Oh wow this is an outstanding coffee cake it is so spongey and moist family and friends love it i am baking another one today for easter.ok actually 2 cause im keeping one here and taking one.Very goog thank you for the recipe.Cindy
From: Bev erly
On May 21, 2006
This recipe is one of the best coffee cake recipes! It stays moist for days, unlike many others of this type. I did not use any nuts (personal preference) and used butter as I feel is necessary for flavor. Baking time in an angel food pan was exact. When sliced, the ripples of cinnamon made for a beautiful presentation. This cake was full of flavor. Thanks for the recipe!
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