Recipe by ANNE WHITCOMBE
"Granny 's famous coffee cake, light and moist and swirled with cinnamon."
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1 (8 ounce) container
1 1/2 teaspoons
This is one of the best and simplest coffee cake recipes I've ever made. It's easy to put together and bakes up very nicely. I used butter flavored shortening since I had it on hand and followed the directions exactly. The batter is very thick and needs to be spooned into the pan rather than poured. The addition of the brown sugar and cinnamon mixture on top of the final addition of batter makes for a slightly crunchy exterior and moist, tender interior. I checked the cake after 40 minutes and it was still very under-done. After 10 more minutes the toothpick came out clean. The cake turned out beautifully after a 10 minute rest and it smelled heavenly. It's delicious, and I'll definitely be making this one again!
The recipe said to pour the batter; this batter did not pour it was very thick; had to be spooned in the tube pan. I wondered if a liquid ingredient had been left out of the recipe.
It seems it should have been very moist using sour cream, but instead it was dry. I was dissappointed and felt bad as I had made it special for my daughter in law who loves cinnamon coffee cake.
The batter of this cake was not at all pourable and was kinda difficult to get spread into the pan. Other than that I thought the outcome of the cake was very moist and delicious. I am literally sitting here and eating it right now as I write this review. The only thing that I changed on this recipe is that I used cake flour instead of all-purpose flour. I feel that all-purpose flour is more heavy than cake flour and a cake made with all-purpose flour tends to be more dry.
I tried this recipe on my troops, they liked the taste, but it was a little dry.
This coffee cake is amazing! Super moist, easy to throw together... I made one small change and added a bit of cinnamon in the batter. This was a huge hit in my house, a "keeper" I will make often! Thanks for the recipe... I also did a quick glaze to cover the cake... Yum!
Thanks, Anne, this is a great recipe. I needed something impressive to take to a BBQ on short notice and this filled the bill perfectly. I had to substitute FF Greek yogurt for the sour cream, but you would never know the difference. I also don't have a 10" tube pan so I used a 9" bundt. It just fit, whew! Instead of greasing and flouring the pan, I sprayed it with butter flavor no stick and dusted it with about 1/3 of the brown sugar cinnamon mix. I used most of the rest inside the cake and just dusted a small amount over the top. It baked up moist and delicious, but not too sweet, in 50 minutes. I'm happy to report there wasn't a crumb left.
I loved this cake! I did add a few shakes of nutmeg to the batter which gave it a wonderful little tweak. Yes, the batter is thick to pour, but I just used a rubber spatula and it was fine. I used light sour cream to cut down on the calories and it worked great. I also think that using just a little less cinnamon would be good. I felt the cinnamon flavor was a bit strong. This is now my go-to recipe!
This was my first attempt at making a cinnamon cake. I didn't have all the ingredients so I substituted butter with light olive oil, brown & white sugar with raw sugar and sour cream with plain yoghurt. It was quick and easy to make and delicious! Thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Cinnamon Coffee Cake III
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 91
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