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Coffee Cake Supreme

Coffee Cake Supreme

  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
Allison O'Brien

Allison O'Brien

A breakfast cake layered with cinnamon, sugar and walnuts. A special treat any time of year.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 51.8g
  • 17%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
  2. In a large bowl, cream together the 1 cup of sugar and butter. Beat in the eggs, one at a time. Combine the flour, baking powder, baking soda, and salt, stir into the creamed mixture. Finally, stir in the water, vanilla and sour cream. In a small bowl, combine the walnuts, remaining sugar and cinnamon. Pour half of the cake batter into the prepared pan. Sprinkle half of the nut mixture over it, then top with the remaining batter, and sprinkle with remaining nut mixture.
  3. Bake for 50 to 60 minutes in the preheated oven. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
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Reviews

BRANNA
34

BRANNA

7/17/2003

Very tasty coffee cake, but I made a few changes to the topping in the recipe. I used 1/2 C. of packed brown sugar instead of white sugar, and added 2 Tbsp. melted butter. I found this went better with the cake than a white sugar topping.

BLUCHIP
15

BLUCHIP

9/10/2006

This cake was moist and tender, and everyone in the house liked it. It stayed pretty moist the next day, too. Instead of white sugar I used brown sugar for the streusel and it added just enough sweetness without overpowering the cake. Thanks for a good recipe! When mixing a cake like this, it's critical to follow the recipe's instructions to "stir" the wet and dry ingredients together, not use the mixer. Over mixing is a common error with these kinds of cakes (quick breads and muffins, too), and that leads to a tough and therefore dry cake (bread, muffin). That may be the reason some of the other reviewers' cakes were not as moist. Hope this helps.

KARA121
7

KARA121

9/6/2006

Absolutely delicious!!! I made this 3 time's now and it was the best I've ever made. Very moist and raised really nice.. The first time I made it I made it exactly the way it was posted. (wonderful) Then the last two time's I added 2 med. size banana's... It was so good that way.. Everyone was asking for the recipe.. One time I made it I didn't have any sour cream so I added sour milk.. It still worked out perfect... Give it a try. I'm sure you will love it. I have tried some coffe cake's and they seem to be a little dry.. This one is not... Thank you for sharing your recipe with us.....

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