Cinnamon Coffee Cake I

This is a recipe for Cinnamon Coffee Cake I. This coffee cake is made with cinnamon and brown sugar and is perfect for breakfast or brunch. It is moist and delicious and can be served warm or cold.


  • 1 cup butter, 2 3/4 cups white sugar, 4 large eggs, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 cups sour cream, 1 1/2 cups chopped walnuts or pecans, 2 tablespoons ground cinnamon, 2 teaspoons vanilla extract. For the topping: 1/2 cup brown sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon.


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 eggs one at time, beating mixture well after each egg.

3. Combine flour with baking powder, baking soda, and salt; 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; spoon 1/3 of batter into prepared pan; sprinkle with 1/3 of walnut mixture. Repeat layers twice more times.

5 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 from pan and let cake continue cooling on a wire rack

Nutrition Facts

  • Calories: 3200
  • Fat: 171 g
  • Saturated fat: 81 g
  • Cholesterol: 592 mg
  • Sodium: 2960 mg
  • Carbohydrates: 372 g
  • Fiber: 8 g
  • Sugar: 283 g
  • Protein: 36
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Cinnamon Coffee Cake I

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