Recipe by Tina Penley
"Sweet cinnamon bread with powdered sugar topping. You may also add raisins to this recipe if you wish."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/4 cups
Maybe it's me, but I found the 9x5 pan waaay too small. I opted to use instead the only other option I had on hand: an 8x8. Still had to leave out a cup of the mix. Probably use a 9x9 next time. Other than that, very moist, great taste. Will definitely make again.
not what i was expecting. also the recipe says to bake 20 - 30 minutes, mine took 45 minutes, sank in the middle, and was over cooked along the edges. will not make this one again.
Great little breakfast bread that's delicately spiced and not to mention moist! I did cut back on the sugar a bit and used 2 cups of flour and 1/2 cup of melted butter. I also subbed nutmeg for the ginger and added some raisins. I sprayed a 9x5 glass pan with Pam for baking and baked this at 350 for 55 minutes. Like others,I do think the baking time is off. It smelled wonderful and was perfect with a cup of tea!
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.
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.
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.
Easy to make and tastes very good. The recipe makes more batter than will fit in one pan. I divided it between two 9x5 pans to make smaller loaves. I added a little water to the confectioner's sugar (to make a sugar glaze) and drizzled it over the top.
There were a few problems with this recipe. The baking time was way off for starters. 20-30 minutes for a 9x5 loaf? No way. I did check it at 30 minutes, but it was still liquid in the middle. I baked it for an additional 15 and it was nice and moist, but even a bit gooey at the bottom. The outside was a little dark at this point as well. The amount of sugar in this recipe is escessive. I cut each type of sugar by 1/4 cup and it was still very sweet. I opted to skip the powdered sugar because of this. This cake did sink in the middle as noted by another reviewer (see my photo). I'm not sure why others had a problem with the pan size. Perhaps their loaf pans are the smaller 8x4. I have both sizes and made sure to use the 9x5. There was no danger of overflowing the pan. I'm sure it would easily have accomodated the 1/2 cup of sugar I left out. Possibly these reviewers added a large amount of raisins. I did not. In short, if you make this recipe, cut back on the sugar, make sure your loaf pan IS 9x5, bake 40 minutes before checking, and leave out the raisins if you want it to fit in the pan. You'll end up with a tasty coffee cake that doesn't need the additional powdered sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Cinnamon Coffee Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 111
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
Satisfy your sweet tooth with this nutritious idea.
A moist, tender coffee cake with a sweet, crunchy pecan topping.
Blueberries, cinnamon-sugar, and pecans—wake up to a bite of the Big Yummy!