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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

⁽¹⁵⁾ RATE IT NOW Print Recipe

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

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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Featured Reviews for This Recipe

From: kay cameron

On Jun 29, 2009

I just took this cake out of the oven and it smells delicious! I am making it for my hubby's birthday and it's going to be a real success! I left out the walnuts due to personal taste, but apart from that I followed the recipe exactly. Excellent cake.

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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: 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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