Cinnamon Coffee Cake I Recipe

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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.

—the4taals

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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!

—GATERJEN

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50 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!

—StayHomeCook

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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.

—pennycandy

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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.

—JIMVALKIDS

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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!

—KRANEY

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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.

—Janet A.

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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.

—CAKEBAKINMOM

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Nutrition

Calories
576 kcal
29%

Carbohydrates
70.8 g
23%

Cholesterol
110 mg
37%

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.

Nutritional Information

Cinnamon Coffee Cake I

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 576
Calories from Fat: 270

% Daily Value *
Total Fat 30g 46 %
Saturated Fat 13.9g 69 %
Cholesterol 110mg 37 %
Sodium 458mg 18 %
Potassium 170mg 5 %
Total Carbohydrates 70.8g 23 %
Dietary Fiber 2.3g 9 %
Protein 8.6g 17 %
Sugars 39.9g
Vitamin A 14 %
Vitamin C < 1 %
Calcium 15 %
Iron 25 %
Thiamin 35 %
Niacin 31 %
Vitamin B6 7 %
Magnesium 12 %
Folate 49 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.