Cinnamon Coffee Cake
Total TimePrep: 20 min. Bake: 1 hour + cooling
- 1 cup butter, softened
- 2-3/4 cups sugar, divided
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sour cream
- 2 tablespoons ground cinnamon
- 1/2 cup chopped walnuts
- In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
- Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Cinnamon Coffee Cake Tips
Why is my cake dry?If your coffee cake is dry, it may have been overbaked. Always bake to the minimum cooking time and check for doneness. It’s also important to measure the flour correctly. Before measuring, stir the flour with a spoon or whisk. Spoon the flour into a dry measuring cup until heaping; level with the flat side of a knife. For the most accurate measurement, we suggest weighing the flour.
Why does my coffee cake fall apart when I cut it?Batter that is improperly mixed or undermixed can cause the cake to be crumbly. Careful mixing will evenly distribute the ingredients throughout the batter. Frequently scraping the sides and bottom of the bowl with a plastic spatula will ensure that all ingredients are combined. But be careful not to overmix, which can cause the cake to be tough.
What should I serve with coffee cake?Coffee cake recipes taste great with a hot cup of joe! Serve slices with one of our homemade coffee shop drinks.
Nutrition Facts1 piece: 340 calories, 16g fat (9g saturated fat), 83mg cholesterol, 299mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 5g protein.
Aug 23, 2020
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.
Aug 12, 2020
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.
Aug 4, 2020
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 !!!!
Jun 26, 2020
Delicious and a family favorite
May 9, 2020
I have been making a variation of this coffee cake for about 40 years. I use brown sugar in my in between layers with the cinnamon and walnuts. I also add extra brown sugar along with extra cinnamon and walnuts. Then as an added bonus, I put raisins in with that special mixture. Try not to allow many raisins to be left for the topping because they tend to burn. If I do have any on top, I take a toothpick and poke them down into the batter. Then if you want to make the coffeecake look really pretty, you can take some small whole walnuts and place them around on the top.
May 8, 2020
Great recipe, thank you. Coffee cake in Europe is made with coffee. Hence the name! I don’t think it’s difficult to understand someone searching for a coffee cake recipe from anywhere in the world and finding this recipe and asking where the coffee is...when I first moved abroad I was mocked for NOT have not coffee in my coffee cake recipe. And people on here making fun of someone for asking...not kind and makes you look naive.
May 4, 2020
Wow the aroma from the kitchen when this is baking is amazing! This cake is very moist and presents beautifully. I had to bake mine a little longer but worth the wait.
Apr 17, 2020
I made it this morning; came out Perfect!! It’s Delicious! It’s a keeper.
Apr 13, 2020
Made it for Easter. Simple recipe and extremely tasty! It’s a keeper.
Apr 6, 2020
I just made it, tasted it with a nice hot coffee. Delicious cake and not difficult to make. Thank you for your great recipe.