Cinnamon Coffee Cake - Reviews (Page 3) - Recipe

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CINNAMON COFFEE CAKE

1 1/2 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
1 egg
1/4 cup vegetable oil
3/4 cup milk

Cinnamon Crumb Topping:

1/3 cup all-purpose flour
1/2 cup sugar
1/4 cup (1/2 stick) butter, softened
3/4 teaspoon cinnamon

Coconut Nut Topping:

2/3 cup brown sugar, packed
1 cup flaked coconut
1/3 cup butter, softened
1/4 cup heavy cream
1/2 cup finely chopped nuts (optional)

Preheat oven to 375°F.

Combine dry ingredients for cake. Beat together egg, oil and milk, then add to dry ingredients.

Brush a square or circular pan with butter. Dust the pan with flour and tap out any excess. Fill pan with cake batter and level off top with a spatula. If using the Cinnamon Crumb Topping, spread over top of cake and bake.

If using Coconut Nut Topping, combine ingredients after cake is baked and spread over cake while still warm. Broil on low (just under top burner in oven) until lightly golden. Watch carefully so as not to burn.

Bake at 375°F for 20-25 minutes.

Submitted by: CM

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recipe reviews
Cinnamon Coffee Cake

· Apr 4 · #65590

Carolla (Pennsylvania) says:

I never even make any other cakes after trying this recipe, and it's so easy!

· Mar 14 · #63981

Kevin Wilson (New Mexico) says:

Simple, and good. I added blueberries to my batter.

· Feb 25 · #62461

Tay (Texas) says:

I made this with half brown and half white sugar for the batter and all brown sugar for the topping. I layered in half the batter, swirled in half the topping, other half of the batter and evenly spread the topping over the top, in a round 9-inch cake pan. The neighbours were banging on the window. I must say, it's a definite make again and again cake. I did have to add 1 tsp of cinnamon to the batter. I also tried chopped walnuts and/or apples. Both turned out lovely.

· Feb 5 · #60937

Linda T. (New Jersey) says:

This recipe was wonderful and easy. Topping is the best part!!

· Feb 1 · #60488

Deborah (Pennsylvania) says:

Great recipe. Baked it 30min in a round cake pan and was nice and moist. Used brown sugar for the topping and added chopped pecans.

· Jan 31 · #60454

Bianca (California) says:

I made it as a baked goodie for the deli I work at, and it smelled so good!!! Can't wait to serve it and see how my customers react!!!

· Jan 31 · #60437

Karen Eden (Washington) says:

A hit with my family of coffee cake lovers (we call it breakfast cake). I substituted mayonnaise for the eggs (my last eggs were confiscated for another cooking project and no time to run to the store) and it was SO GOOD that way, very moist.

· Jan 28 · #60128

Jjay (Germany) says:

Very good and easy to make. I added vanilla to the batter and chopped walnuts on top and it was superb!!

· Jan 1 · #57466

Kedarius Dailey (Alabama) says:

I Love Coffee Cake!

· Nov 10 · #50607

Tiffany (Missouri) says:

Very good! Used half brown sugar and half white sugar and used brown sugar in topping as well! Made it very moist and delicious. I baked it in a 9-inch round cake pan for 20 minutes and turned out perfect!!

· Nov 1 · #49775

Allison (Pennsylvania) says:

Great recipe! I made this with the Coconut nut topping but without the coconut and it turned out great and was a big hit over the weekend!

· Oct 23 · #48933

Kate (United States) says:

Years ago we visited the Old Mill in Pigeon Forge - long before it was built up. My mother had recipes from there which had been typed out and mimeographed. Not too long ago I moved and... well, you know. I finally got on the Internet and found this. I believe it to be the same and if not, pretty darn close. The only thing I would add is plumped up raisins if you like 'em in your cake. Thank you so much for posting this!

· Aug 28 · #44100

Stephanie (Tennessee) says:

Wonderful and so easy! I also substituted brown sugar for the sugar in the crumb topping. Perfect.

· Aug 7 · #42246

CBerard (Washington) says:

This turned out great. I sub olive oil instead of veg. oil. Very good!

· Jul 23 · #40782

Cathy (North Dakota) says:

Filled the kitchen with a warm wonderful scent as it baked... very good recipe! I used brown sugar in replacement of sugar with the cinnamon crumb topping. Will definitely make again.

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