Traditional Coffee Cake Recipe -
Traditional Coffee Cake Recipe
  • READY IN ABOUT 5 hrs

Traditional Coffee Cake

Recipe by  

"This is a family tradition. Every year my mom makes this cake for Christmas morning. It is great warmed!"

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Ingredients Edit and Save

Original recipe makes 1 10-inch Bundt pan Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    4 hrs 50 mins


  1. Dissolve yeast in 1/2 cup lukewarm water.
  2. In a large bowl, slowly pour hot milk into the eggs, whisking constantly. Stir in 1/2 cup sugar and salt. Mix in 1/2 cup melted butter. When mixture is room temperature, pour in the dissolved yeast. Add the flour and mix well.
  3. Turn dough out on floured board. Knead until smooth, about 10 to 15 minutes. Place in greased bowl, and cover. Let rise in warm place until double in volume, about 1 1/2 to 2 hours. Punch dough down. Turn over, and let rise again for 45 minutes.
  4. In a small bowl, combine 1 cup sugar and 3 tablespoons ground cinnamon. Form dough into walnut-sized balls. Dip each ball in melted butter and roll it in cinnamon sugar. Pile loosely into a 10-inch Bundt pan. Cover and let rise again until double in volume, about 30 minutes.
  5. Preheat oven to 400 degrees F (200 degrees C).
  6. Bake for 10 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and continue baking until golden brown, about 30 minutes more.
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Reviews More Reviews

Most Helpful Positive Review
Sep 23, 2005

If you're ever up in the middle of the night and can't sleep, make this cake. It takes HOURS to make and to roll out the little balls, but it's completely beautiful and tastes great. I highly recommend it if you have the time!

Most Helpful Critical Review
Dec 09, 2012

What a MESS. Taught me a few lessons though. Always read through a recipe before you start: I preheated my oven when it said to..not sure why considering it takes four hours to make. Which I also didn't realize. Guess we'll be having coffee cake for lunch, not breakfast. Also, I gave the recipe the benefit of the doubt, and went ahead and rolled (spooned) it out to try to knead before letting it rise. Spooned it right back in the bowl and let it rise for an hour and a half, then added a layer of flour on the top and a bunch of my dough mat. It was still pretty sticky, but doable. It's rising for the second time now..I hope it's worth all the time and mess.


31 Ratings

May 21, 2006

I would have given this a five for it's taste, appealing crunchiness and looks, but there has to be something wrong with the recipe instructions. How can you knead dough that's the consistency of cake batter? Since it obviosly wouldn't have worked, I didn't knead before the first rising, but I added flour and kneaded before the second rising.

Dec 11, 2003

This cake was somewhat difficult to make, however it has crunch and its fluffy. Very delicious flavor! I loved it.

Jun 15, 2009

This great cake is hard to beat for a good looking and great tasting coffee crowd pleaser. There is more than enough "stuff" to fill that Bundt pan, take some and place a single layer in a 8 or 9 inch single layer cake pan too. One or two things that I'd change are: the note to preheat at the beginning. Wait intil that last 'punch' and into the 45 minute rise after that. Also, add about a third again to the butter and sugar-cinnamon for dipping and rolling, any left overs can be drizzled and dusted over the top of the pile in the pan. A winner with my crowd.

Oct 26, 2009

I love this recipe! I love the crunch, the taste, how fluffy, and how crumbly it is! It just a great recipe. I would have given it 5 stars but I think the recipe is a touch off somewhere. I added at least another 2 cups of flour, if not more, along the way to get it to a recipe I could at least touch and not be totally covered or it being like a batter. I,also, ended up using more sugar and cinnamon but we have a bit of a sweet tooth in the house. What was left over, I just mixed with the butter and poured over the top. Extra, crunchy goodness! LOL! I don't think this recipe is for the beginner baker though. It requires lots of time and patience, and sometimes, trial and error. This is a fantastic recipe! I wouldn't attempt it if you didn't have a lot of time to spare. It took me around 4 hours from start to finish. I knew going into it that it was going to take a while so I was prepared. It is well worth all the time you put into it! I will upload some pics.

Jul 23, 2008

Made it last night on a whim. It took a total of four hours (without letting the individual walnut-sized balls double in size [was running out of time]). I had some cinnamon sugar and butter left after rolling the dough in it, so I combined them and poured it over the entire mixture. It turned out excellent, everyone loved them. Taste was wonderful, just wish there was a bit more "Crunch" to it. There is nothing as good as the smell of it when its cooking! My coffee cake got done thirteen minutes early, so you may want to watch it closely, so you don't burn it.

Feb 09, 2008

The only reason I gave this recipe 4 stars was because it is more like sticky buns than a coffee cake. I did increase the flour, adding an extra cup and instead of the warm water I used warm black coffee. Family likes the flavour and crunch. I will definitely make this again.


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  • Calories
  • 418 kcal
  • 21%
  • Carbohydrates
  • 59.5 g
  • 19%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 233 mg
  • 9%

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

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