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Cinnamon Coffee Cake III

Cinnamon Coffee Cake III

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 30 m
ANNE WHITCOMBE

ANNE WHITCOMBE

Granny 's famous coffee cake, light and moist and swirled with cinnamon.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Beat in the flour mixture, just until incorporated. Pour half of batter into prepared pan. In a small bowl, combine brown sugar and cinnamon. Sprinkle half of mixture over batter. Add remainder of batter and sprinkle with rest of topping. With the tip of a knife, swirl lightly through the batter.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Reviews

MAYZEE
17

MAYZEE

12/24/2003

The recipe said to pour the batter; this batter did not pour it was very thick; had to be spooned in the tube pan. I wondered if a liquid ingredient had been left out of the recipe. It seems it should have been very moist using sour cream, but instead it was dry. I was dissappointed and felt bad as I had made it special for my daughter in law who loves cinnamon coffee cake.

Pam-3BoysMama
11

Pam-3BoysMama

5/1/2011

This is one of the best and simplest coffee cake recipes I've ever made. It's easy to put together and bakes up very nicely. I used butter flavored shortening since I had it on hand and followed the directions exactly. The batter is very thick and needs to be spooned into the pan rather than poured. The addition of the brown sugar and cinnamon mixture on top of the final addition of batter makes for a slightly crunchy exterior and moist, tender interior. I checked the cake after 40 minutes and it was still very under-done. After 10 more minutes the toothpick came out clean. The cake turned out beautifully after a 10 minute rest and it smelled heavenly. It's delicious, and I'll definitely be making this one again!

Donna L Whitaker
9

Donna L Whitaker

5/17/2006

The batter of this cake was not at all pourable and was kinda difficult to get spread into the pan. Other than that I thought the outcome of the cake was very moist and delicious. I am literally sitting here and eating it right now as I write this review. The only thing that I changed on this recipe is that I used cake flour instead of all-purpose flour. I feel that all-purpose flour is more heavy than cake flour and a cake made with all-purpose flour tends to be more dry.

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