Cinnamon Coffee Cake
I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. —Eleanor Harris, Cape Coral, Florida
Reviews
Huge hit! Cake is absolutely delicious. Followed the recipe exactly and wouldn’t change a thing.
I halved the recipe but made it exactly as listed. Baked it in a loaf pan. It made one big loaf. Great flavor and texture. Family loved it. Will be making it again as it is super easy.
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I loved this moist coffee cake. Get request to bring it to a gather. Easy to make. Thanks for sharing
Disappointed based on ratings. Made exactly as written. Very, very moist cake. Baked for 70min and was almost undercooked. Have tried many different coffee cakes and prefer ones with milk instead. This recipe is for anyone that wants a super moist coffee cake but not for people that don't like the taste of a nearly undercooked batter.
I cut the recipe in half and used an 8x8 baking dish and it still comes out perfectly moist and delicious. I'm assuming it would work just as well to do the full recipe in a 9x13 if you don't have a tube pan. I love that this recipe didn't call for any vegetable oil or cornstarch. I subbed out brown sugar for the cinnamon layers and greek yogurt for the sour cream and it still turned out perfect. If I had to complain, I think overall it was just a touch sweet. I would do slightly less sugar in the batter next time.
Can't wait to try this ... but a question, if the volume of Flour is SO important, why don't you weigh it? I gave up measuring so many items that were hit or miss when trying to measure volume, and just went with a Scale. Give it a try sometime, Google will have all the weights you need from somewhere.
This is a fantastIc recipe reminiscent of my childhood. For those who think ignorant the idea of an overnight coffee cake, heavy butter and eggs, or coffee in the recipe itself - this is traditional to eastern European streusels and cakes. So rather than looking juvenile, might I suggest digging through piles of cookbooks from those regions prior to making judgement calls on those asking legitimate questions.
This was absolutely delicious!! After reading through all the reviews, I decided to use 2 cups of sugar in the batter (as directed) , and the extra 3/4 as brown sugar in the layers. That was my only substitution. We will make this again very soon for sure. Excellent !!!!
Delicious and a family favorite