65 Reviews of Cinnamon Coffee Cake

From: HeatherFeather

On Jan 21, 2003

Can I give this one 10 stars?? This is an excellent, delicious coffee cake. It was very easy to throw together the ingredients and I love that this is a "make tonight, bake tomorrow for breakfast" recipe - making a great choice for serving to overnight guests. The taste is excellent, the color of the cake is rich brown on top, with a moist flaky interior. It is truly a wonderful coffee cake. The only change I made was to use real butter in place of oleo. Thank you for sharing to family gem!

From: CardaMom

On Jan 27, 2004

Delicious!!! This cake is so simple to prepare and tastes wonderful. I baked it immediately after preparing the batter and didn't refrigerate it overnight, it turned out fine. My kids unanimously rate this cake five stars. This one's a keeper. Thanks for posting this recipe.

From: Lori Bailey

On Jan 21, 2003

This coffee cake was so good. And the wonderful aroma while it was baking was so mouth watering. Please keep posting your family favorites. This one I will be making over and over again. Thank you very much Betsy502.

From: aderendal

On Sep 9, 2007

Yummy-licious! This was easy to make and had a moist, tender texture with a crispy cinnamon-sugar top. I used butter as that is what I keep on hand. It also took apx 10-15min extra to cook- which might be caused by my using stoneware. I did not have buttermilk on hand, so I used the 1Tbs vinegar/1cup milk trick (& sit for 10min). I will also put pecans on top next time -as they would have gone very well with this! This is definately a keeper! Thanks BB502!!!

From: MrsScarlettOhara

On Jul 8, 2009

I thought that with the strong rating that this would be a top notch recipe. It is good but not as good as I thought. I think that doubling the topping and putting half of it in (swirling it around for a marble effect) may have been a little nicer.

From: Meghan Williams

On Jan 26, 2003

YUM! I woke up this morning with a hankering for coffee cake. I figured I'd try doing this recipe without letting sit overnight (also skipped nuts and used butter instead of Oleo) - it is heavenly! Light and moist - great cinnamon flavor all the way through. A definite keeper! Thank you Betsy!

From: najwa

On Jan 27, 2004

This is a nice cake that is very simple to make .. I froze most of it and my husband enjoyed it for breakfast for days afterwards .. thanks

From: djafishfria

On May 28, 2007

Great morning bread. I would recommend only cooking for 20-25 minutes, but otherwise great. Made for my class, and worked well cut into 20 pieces.

From: children from A to Z

On Nov 18, 2006

I made this this morning, it was great. Everyone loved it. I also used butter vs margerine. It was so moist even at the edges. I will be making this again for sure. Thanks for a great recipe Betsy.

From: Sharon (Chef #344512)

On Nov 5, 2006

Betsy, this coffee cake was AMAZING!!! The changes I made were due to lack of specific ingredients so I used butter instead of oleo, Omitted the nuts, and did the milk and vinegar trick also for the buttermilk. But this was so good, my husband says it reminded him of childhood and I ask my young "picky eater" son on a scale of 1 to 5 what would he rate it and he said," A BIG HUGE 6!!!!!" I think that says it all. It was so moist and almost every bite had a different amount of flavor which made it a wonderful tasting experience. Thank you for a great recipe that has now made its way into my family favorite recipe folder.