Cinnamon Coffee Cake I

Cinnamon Coffee Cake I

49
Kelsey 0

"You can make this tasty cake lower in fat by using 1/2 cup butter, 1/2 cup applesauce, non-fat sour cream, and egg beaters."

Ingredients {{adjustedServings}} servings 576 cals

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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 576 kcal
  • 29%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 70.8g
  • 23%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 458 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan.
  2. In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg.
  3. Combine flour with baking powder and baking soda. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth.
  4. Combine walnuts, cinnamon, and remaining 3/4 cup of sugar.
  5. Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.
  6. Bake at 350 degrees F (175 degrees C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.
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Reviews 49

  1. 56 Ratings

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the4taals
7/19/2007

This was a huge hit at my church for fellowship! I made it in a 15x10 pan because I needed 32 pieces, baked in 45 minutes. I used 1/2 c butter and 1/2 c applesauce as recommended. Also used nonfat vanilla yogurt & sour cream combination, 1 tbsp vanilla and brown sugar with no nuts in topping. Spread 1/2 batter in pan sprinkle with 1/2 topping, spread remaining 1/2 and sprinkle again. Looked and tasted fantastic! Thanks for the recipe.

StayHomeCook
4/8/2008

I made this as a half-batch and baked in a loaf pan for about 35 min. I used the butter/applesauce option and also traded the sour cream for vanilla yogurt, and used the 1/2 white, 1/2 brown sugar combo. I really liked the way this turned out--really good flavor and a moist, spongy texture. I'm not a fan of crumbly, dry coffee cake, so I will keep making it this way. Next time I think I'll add a drizzled icing. Thanks for all of the suggestions--you all are helping me become a better baker!

pennycandy
4/5/2008

this is the one iv'e been searching for. i used 1 cup white and 1 cup brown sugar and brown sugar for the topping, sustituted oats for 1/2 of the nuts and pecans instead of walnuts. the only thing i will do differently next time is to mix a little melted butter into topping to make it more of a struesel.