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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%

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Cinnamon Coffee Cake

Recipe #27647 | 1¾ hours | 30 min prep | add private note
ratherbeswimmin'

By: ratherbeswimmin'
May 8, 2002

This is so rich, moist and delicious. Fills the house with the wonderful aroma of cinnamon.

SERVES 16 -20 (change servings and units)

Ingredients

Directions

  1. 1
    In a large bowl, cream the butter and 2 c. sugar until fluffy.
  2. 2
    Add the vanilla; add the eggs, one at a time, beating well after each addition.
  3. 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. 4
    Spoon one-third of the batter into a greased 10 inch tube pan.
  5. 5
    Combine the cinnamon, nuts, and remaining sugar; sprinkle one-third over batter in pan.
  6. 6
    Repeat layers two more times.
  7. 7
    Bake at 350 degrees for 70 minutes or until cake tests done.
  8. 8
    Cool for 10 minutes; remove from pan to a wire rack to cool completely.

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Featured Reviews for This Recipe

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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!

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  • 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!

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  • 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

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  • 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!

    1 person found this review helpful

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  • Read all 14 reviews

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