15 Reviews of Cinnamon Coffee Cake

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!

From: BowerBird

On Jan 29, 2006

A lovely moist cake, lots of flavour. I cooked this in my large bundt pan. I will definately be making this again. Thank you for sharing

From: Chef #220115

On May 11, 2006

Excellent! subbed pecans for the walnuts.

From: Karamia

On Feb 8, 2005

I've been making this coffee cake for years! It's in one of my Taste of Home cookbooks. This is the best coffee cake ever...sooo moist and yummy. The only problem is that every time I make it, it takes forever to be completely baked, but it is well worth the long wait!

From: mom42

On Aug 27, 2004

This is a wonderful coffee cake. It is moist and flavorful. I've made it several times already and will make it many more.

From: Charishma Ramchandani

On Dec 21, 2003

I halved this recipe and prepared it because I wanted a smaller cake. This hit the right spot! Really good! Thank you for posting!

From: Carolyn in Toronto

On Jan 11, 2004

This cake was so good. Moist and really tasty. It makes a huge cake. I took it to work and my coworkers raved over it. I would definitely make it again.

From: juicyjuice

On Jan 2, 2007

This was great! It had alot of flavor and was not dry at all. I halved the recipe too and baked it in a loaf pan.

From: scancan

On May 4, 2007

This cake was unbeleivable! We could not stop eating it (trust me I tried) including the kids who are usually just nibblers. Make it; you'll love it!

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!