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Cinnamon Coffee Cake

SUBMITTED BY: Tina Penley

"Sweet cinnamon bread with powdered sugar topping. You may also add raisins to this recipe if you wish."
PREP TIME  10 Min
COOK TIME  30 Min
READY IN  40 Min
SERVINGS & SCALING
Original recipe yield: 1 - 9x5 inch cake
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 1/4 cups all-purpose flour
  • 3/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 egg
  • 1 cup buttermilk
  • 1/4 cup confectioners' sugar

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour a 9x5 inch baking pan.
  2. In a large bowl, combine brown sugar, white sugar and flour. Stir in melted butter until mixture resembles coarse crumbs. Add vanilla extract. Mix in baking soda, baking powder, cinnamon and ginger. Reserve 1/4 cup this mixture to be used as topping.
  3. In a separate bowl, beat together egg and buttermilk; stir slowly into flour mixture. Pour batter into prepared pan. Sprinkle batter with reserved topping.
  4. Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the cake comes out clean. Sprinkle with powdered sugar and serve.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2003 by TXJUJU
Pretty darn good. I had enough batter for a large loaf pan and a mini loaf pan. To add some variety (rather than having two identical loaves) I added some thawed, frozen blueberries to the batter for the smaller loaf. Very nice addition! I also added water to the powdered sugar to make a drizzle. Both loaves needed every bit of 30 minutes to bake plus a little more. This is a great recipe for those in-the-clutch breakfast situations in which unexpected guests have stayed the night. All ingredients on hand and it goes together quickly.

5 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2003 by ALEX STILES
The cake was very moist and tender, with a very crunchy top. As a 13-year-old boy I think that it's good enough to say "kids" love it (I do). It was extremely easy to make, and took about 30 minutes to make.

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2003 by PRECIOUSGOOSE
Very quick and easy to make.....I, instead, used 8 inch round pans and made two.....worked out PERFECTLY....Would be great for a quick Sunday morning breakfast.

5 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 324

  • Total Fat: 12.4g
  • Cholesterol: 50mg
  • Sodium: 275mg
  • Total Carbs: 50.3g
  •     Dietary Fiber: 0.9g
  • Protein: 3.8g

VIEW DETAILED NUTRITION

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