Cinnamon Coffee Cake I Recipe -
Cinnamon Coffee Cake I Recipe

Cinnamon Coffee Cake I

Recipe by  

"You can make this tasty cake lower in fat by using 1/2 cup butter, 1/2 cup applesauce, non-fat sour cream, and egg beaters."

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Ingredients Edit and Save

Original recipe makes 1 -10 inch tube Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan.
  2. In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg.
  3. Combine flour with baking powder and baking soda. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth.
  4. Combine walnuts, cinnamon, and remaining 3/4 cup of sugar.
  5. Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.
  6. Bake at 350 degrees F (175 degrees C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Jul 19, 2007

This was a huge hit at my church for fellowship! I made it in a 15x10 pan because I needed 32 pieces, baked in 45 minutes. I used 1/2 c butter and 1/2 c applesauce as recommended. Also used nonfat vanilla yogurt & sour cream combination, 1 tbsp vanilla and brown sugar with no nuts in topping. Spread 1/2 batter in pan sprinkle with 1/2 topping, spread remaining 1/2 and sprinkle again. Looked and tasted fantastic! Thanks for the recipe.

Most Helpful Critical Review
Apr 16, 2003

My family loves coffee cake, so I've been trying different coffee cakes. This one was pretty good. It was a little dry but we still enjoyed it!I didn't add all the cinnamon sugar mixture, I thought it would be overwhelming. But I was wrong, it needs it. So, next time I will use it all. I also used light sour cream to reduce calories. This is a great recipe, thank you Jackie for sharing!


57 Ratings

Apr 08, 2008

I made this as a half-batch and baked in a loaf pan for about 35 min. I used the butter/applesauce option and also traded the sour cream for vanilla yogurt, and used the 1/2 white, 1/2 brown sugar combo. I really liked the way this turned out--really good flavor and a moist, spongy texture. I'm not a fan of crumbly, dry coffee cake, so I will keep making it this way. Next time I think I'll add a drizzled icing. Thanks for all of the suggestions--you all are helping me become a better baker!

Apr 05, 2008

this is the one iv'e been searching for. i used 1 cup white and 1 cup brown sugar and brown sugar for the topping, sustituted oats for 1/2 of the nuts and pecans instead of walnuts. the only thing i will do differently next time is to mix a little melted butter into topping to make it more of a struesel.

Feb 12, 2003

Great recipe. My 12 year old son baked this for our county fair last week and won first place. Thank you for a GREAT recipe.

Dec 23, 2002

This cake is a hit with my family. I substitute brown sugar for the white in the nut mixture, and like the flavor better.

Feb 12, 2003

A very basic coffee cake recipe--handy because I usually have all the ingredients on hand. Nice for a potluck, or brunch.

Oct 05, 2004

Wow, what a cake!! It baked up so tall and was very impressive! I had a huge tub of lowfat sour cream, and needed to use it up - this was the perfect recipe. The only change I made was to use pecans instead of walnuts (just my personal preference). I will definitely be making this again. Thanks for the recipe!


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  • Calories
  • 576 kcal
  • 29%
  • Carbohydrates
  • 70.8 g
  • 23%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 30 g
  • 46%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 458 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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