Cinnamon Coffee Cake I

This is a really really great cake! I followed the recipe, except for the filling part. I left out the walnuts, and used brown sugar in place of white. Otherwise, made it as written. When I make it again, I may try lessening the flour amount ever so slightly, and swapping a bit of the butter for oil. The cake was just barely dry, and I think these small changes would help that. Overall though, this cake was very much enjoyed. Thank you so much for your recipe!

This recipe doesn’t say when to add the salt and so I never ended up adding it. It definitely needs the salt. Typically it’s added with the flour so I recommend it’s added at the same time with the baking powder and baking soda.

LOVED IT WAS DELICIOUS AND MOIST

Easy to follow recipe. Extraordinary flavor. Delicious. Since getting the recipe, I have made it six times. Gifted a couple of them.

I used 2cups coconut oil and 1/2 cup sour cream (that’s all I had) and 1/2 cup milk to equal the 3cups in total of liquids. The batter tastes delicious. For the streusel layer I sprinkled a little bit of brown sugar, pecans and cinnamon. For the streusel topping I used a tad of butter, crushed pecans, brown sugar, vanilla, oats and cinnamon…my stepdaughter exclaimed, “WHOA!” we will see how it turns out in the morning ??

I am lactose intolerant, but I love this cake. So, I used Coconut oil instead of butter and milk free sour cream. It turned out fantastic and my husband (who is not lactose intolerant) thought it was delicious too.

I used vanilla yogurt instead of sour cream. I made it for mothers day 🙂 I only baked it for 45 min and turned into a nice goldeny-brown. It was delicious. This is seriously and awesome recipe. I would recommend it to all of my friends. Thank you so much for posting it.

I was out of cinnamon, so I added blueberries instead. It was very good. Pretty moist and not crumbly. I will make this again!

Wonderful to have with a cup of tea in the morning. Not dry and the simplicity of the recipe lets you make customizations to flavor easily!

Made exactly as listed. It is very good! My comparison is a local coffee house where theirs is sweeter. Next time I may add more sugar to the cake, but we will see. Plan to put wrapped slices in the freezer.

Very dry!

Something must of went wrong, the batter was way to thick and had a funny taste to it. The whole cake was ruined.

Best coffee cake recipe ever! I’ve made this lots of times, for family, church and work. It is amazing and everyone loves it! Once I bought an identical store-bought gourmet coffee cake at Wegman’s in a fancy box for $11.00 because I was short on time. Tasted almost identical but not as fresh. Be careful not to over bake it, it will dry out, or undertake it as it will be soggy. It has a dense, dry crumb that is delicious and buttery. Thank you for a wonderful recipe!

This turned out great I made it for our church coffee & fellowship. I’ll probably make it again.

I used 1/2 cup butter and 1/2 cup r sweetened applesauce. Also I used 1 cup sour cream and 1 cup plain yogurt. For the topping I added 1 Tbks of brown sugar and 1 Tbks of vanilla. Also a sprinkle of ginger, nutmeg, and cloves.

This cake was fabulous!! I didn’t make exactly as shown. I omitted the walnuts and used homemade caramel sauce instead for the layering. I added the cinnamon right into the cake. My version is a bit richer than the recipe but OH so good!!

I added 2 more T of cinnamon, 2 cups of white sugar, and 3/4 c of brown sugar for the topping. I added one more egg, and used my kitchen aide mixer to mix for about 15 minutes. It made it fluffy and light. My family loved it! I will definitely use this recipe again!

I forgot to make the cinnamon filling separately and ended up mixing it directly into the batter, it was fantastic anyway! kids loved it better than the regular coffee cake which can be kind of finicky on the plate. a great way to adapt it for a quick slab type cake. I baked it in a long bread pan I bought at ikea 3×13

Delicious recipe. However, I noticed that the directions did not mention when to use the salt. I simply combined it with the flour, baking powder, and baking soda (based on location of salt in list of ingredients), but I do wish this had been explicitly stated.

This coffee cake is delicious. I found the batter to be too thick to spread in the pan. I added perhaps 1/4c milk and it was much better. It did rise very nicely, is very tasty, nice texture. I cut back quite a bit on the sugar as per other reviewers – and it; still plenty sweet enough. In place of walnuts and in the absence of pecans, which I prefer, I used chopped, toasted almonds because that’s all I had. Won’t bother using them again.

Kind of dry. Makes too much. Not worth the effort.