27 Reviews of Harry's Coffee Break Cinnamon Cake

From: vtthomas

On Apr 24, 2007

This cake was absolutely wonderful! I made it without nuts because I didn't have any, and it was a delicious cinnamon streusel cake! It was moist, with a crunchy, sweet topping that contrasted yummily with the rest of the cake's moistness. I did not think it was too sweet, and even added a small amount of powdered sugar icing--delicious! My husband and I ate it all in one day!

From: SassyStew

On Sep 1, 2007

Good moist coffee cake made with pantry staples. In order to avoid the sweetness overload some others mentioned, I didn't pack down the brown sugar when measuring. I also used butter instead of margarine and added a half teaspoon of mace to the batter and a pinch of salt to the topping.

From: Burgundy Damsel

On Mar 7, 2008

I love that this requires no special ingredients! I baked it up on a whim, and it turned out light and fluffy. Delightfully sweet and simple. Thanks for sharing!

From: Russiyah

On Jul 10, 2008

Fantastic!!!!

From: Chef #916078

On Aug 12, 2008

I loved that this recipe required no special ingredients. Be sure to let it cool on a wire rack. I skipped that step and the bottem of the cake was all mushy. It was still fantastic!

From: Krista Roes

On Jun 7, 2009

Wonderful cake... light, fluffy, tasted great! Thanks

From: Sharkkool

On May 3, 2009

I also left out the nuts for the topping, as I did not have any. I did add 1Tbsp flour and 1 Tbsp stick butter and made the toppping that way - crumbled it up. Everything else I left the same - It was great. Even my son who is super picky even loved it! Thanks for a nice coffee cake.

From: BHENG D.

On Oct 17, 2008

I made this today and it was sooo good! It is moist and not too sweet. I bake mine in a round 8 inch pan at 350 for 25 minutes. It came out beautifully. THANK YOU for sharing and posting this recipe bergy. I will definitely make this one again.

From: Marg (CaymanDesigns)

On Mar 5, 2008

Excellent coffee cake! Very moist and excellent flavor. I only had an 8x8 pan so I had to bake it longer for the center to be done. That made the top a little darker than it probably should have been, but we loved it nonetheless. Thanks Bergy and Harry!

From: Chef #621325

On Nov 8, 2008

I don't know what I did wrong with this! It came out nice and moist, but not the "coffee cake" consistency that I thought it would. Also the filling sank to the bottom. Was it supposed to? I had to bake it for more like 40 minutes, maybe due to altitude, but we're only at 4800 feet and I usually don't have to adjust recipes! I guess I'll try it again sometime and make some adjustments. The flavor was good and rich.