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Cinnamon Coffee Cake

Cinnamon Coffee Cake

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Tina Penley

Tina Penley

Sweet cinnamon bread with powdered sugar topping. You may also add raisins to this recipe if you wish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jillian
20

Jillian

11/12/2012

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!

YONGNOI
20

YONGNOI

12/23/2002

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.

ALEX STILES
13

ALEX STILES

1/20/2003

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.

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