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Traditional Coffee Cake

Traditional Coffee Cake

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    4 h 50 m
Jolene

Jolene

This is a family tradition. Every year my mom makes this cake for Christmas morning. It is great warmed!

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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:
  • 418 kcal
  • 21%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 59.5g
  • 19%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Dissolve yeast in 1/2 cup lukewarm water.
  2. In a large bowl, slowly pour hot milk into the eggs, whisking constantly. Stir in 1/2 cup sugar and salt. Mix in 1/2 cup melted butter. When mixture is room temperature, pour in the dissolved yeast. Add the flour and mix well.
  3. Turn dough out on floured board. Knead until smooth, about 10 to 15 minutes. Place in greased bowl, and cover. Let rise in warm place until double in volume, about 1 1/2 to 2 hours. Punch dough down. Turn over, and let rise again for 45 minutes.
  4. In a small bowl, combine 1 cup sugar and 3 tablespoons ground cinnamon. Form dough into walnut-sized balls. Dip each ball in melted butter and roll it in cinnamon sugar. Pile loosely into a 10-inch Bundt pan. Cover and let rise again until double in volume, about 30 minutes.
  5. Preheat oven to 400 degrees F (200 degrees C).
  6. Bake for 10 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and continue baking until golden brown, about 30 minutes more.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

My4NonBlondes
31

My4NonBlondes

9/23/2005

If you're ever up in the middle of the night and can't sleep, make this cake. It takes HOURS to make and to roll out the little balls, but it's completely beautiful and tastes great. I highly recommend it if you have the time!

puppitypup
24

puppitypup

5/21/2006

I would have given this a five for it's taste, appealing crunchiness and looks, but there has to be something wrong with the recipe instructions. How can you knead dough that's the consistency of cake batter? Since it obviosly wouldn't have worked, I didn't knead before the first rising, but I added flour and kneaded before the second rising.

TALEXIA
19

TALEXIA

12/11/2003

This cake was somewhat difficult to make, however it has crunch and its fluffy. Very delicious flavor! I loved it.

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