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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (104g) Recipe makes 12 servings |
||
| Calories 397 | ||
| Calories from Fat 173 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.3g | 29% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 4.7g | ||
| Polyunsaturated Fat 11.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 267mg | 11% | |
| Potassium 166mg | 4% | |
| Total Carbohydrate 53.0g | 17% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 31.4g | ||
| Protein 5.0g | 10% | |
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Cinnamon Coffee Cake
By: evelyn/athens
Sep 30, 2003
All the coffee cakes I make are flavoured with cinnamon. That's because of the natural affinity that cinnamon and coffee have the one for the other. This one is delicious!!!
SERVES 12
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup firmly packed brown sugar
- 3/4 cup sugar
- 3/4 cup corn oil
- 2 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon salt
- 3/4 cup chopped walnuts
- 3/4 teaspoon cinnamon
- 1 cup buttermilk
- 1 egg, lightly beaten
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Directions
1
Preheat oven to 350F.2
Butter a 13 X 9 inch pyrex baking dish.3
Combine flour, sugars, oil, 2 ½ tsps cinnamon, ginger and salt in large bowl and blend well.4
Transfer ½ cup of this mixture to a small bowl.5
Stir in walnuts and ¾ tsp cinnamon and set aside.6
Add buttermilk, egg, baking powder and soda to remaining mixture and blend thoroughly.7
Turn batter out into prepared pan, spreading evenly.8
Sprinkle with nut mixture.9
Bake about 35 minutes.10
Serve warm or let cool.
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Featured Reviews for This Recipe
From: Roosie
On Aug 14, 2004
I made the full recipe in 2 8" round pans because we were going out of town and froze one. I thought it was good, but not awesome. The cake itself is nice and tender and has a lovely cinnamon flavor, but it tastes pretty normal to me and isn't really exceptional IMHO. Maybe next time I would use butter instead of oil for that bit of wonderful flavor butter gives since there is no other dominant flavor in this other than cinnamon. I was kind of disappointed that it didn't have a fresh heady cinnamon flavor, but the large quanity made it taste kind of odd. Just not quite right. The teqnique for making the crumbs is very cool and unique. I would try this again, but maybe use a little less cinnamon and sub butter for the oil. Thanks for posting, Evelyn.
From: Irmgard
On Jun 20, 2006
Another winning recipe, Evelyn! I made it exactly as written and it came out perfect. I like that I was able to make a cake from things that I already had on hand. We have already eaten half of it!
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