Cinnamon Coffee Cake Recipe

Ingredients

1 cup butter, softened
2 3/4 cups sugar, divided
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (16 ounces) sour cream
2 tablespoons ground cinnamon
1/2 cup chopped walnuts

Preparation

Step 1

In a large bowl, cream butter and 2 cups sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.

Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers two more times. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
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REVIEWS:

Excellent, moist cake. Sunday School class loved it!! Easy to make.

Tastes GREAT! and moist too! I made half the recipe in an 8 x 8 inch pan.

I will definitely make this again! :-)

This is a wonderful recipe. Receives compliments every time I make it.

So glad to find this gem!

This cake is FANTASTIC! I made it for our church coffee hour and it was gone in seconds!

My husband told me I could make this anytime, which is his highest seal of approval!

I loved this coffee cake and so did my friends. Thanks for another great recipe!!!

How long do you bake this coffee cake using a 13x9 pan?

How long do you bake this coffee cake when making it in a 9x13 pan. I am assuming it may take less time??

When you make this coffee cake in a 9x13 pan, how long do you bake it for. I want to make it for a youth Sunday School class and it was requested to make 9x13 pans.

This is the best coffee cake ever. Gets rave reviews every time.

Moist and delicious. Good flavor.

One of my absolute favorites! A great trusted recipe that gets compliments every time. I make mine in a 9x13 and it comes out perfectly.

I did make some modifications to this recipe, but it still turned out delicious. I did not have all of the ingredients, nor do I own a tube pan. So I halved the recipe and baked it in an 8" square baking dish, and baked it for 30 minutes. Perfect!

I also altered some of the ingredients just slightly... used 3/4 sour cream and 1/4 plain Greek yogurt (because I didn't have the full amount of sour cream); I made the cinnamon topping without the nuts, and also did a white/brown sugar combo with the cinnamon.

The end result was all thumbs up for our family! It was a very rich and flavorful coffee cake. We'll be making this one again.

My husband LOVED this recipe. He said it was the best coffee cake he's ever had hands down. I will definitely be making this again.

No words to describe...all I can say is it was the best coffee cake I've ever tasted!!!

AWESOME CAKE!!! My best friend requests this cake all the time,so I wouldn't think of using another recipe.

I have made this probably a dozen times and it is wonderful every time. I tried it in a bundt pan and it seems to be a little dry so I will stick to the tube pan. My son made this for the Nebraska State Fair 4-H division when he was 13 and won a purple ribbon. I took it to our church quilting group last week and had several requests for the recipe. I also use a stand mixer which makes it very easy.

This is an awesome 'hits the spot' coffee cake. I had forgotten about this cake, I have the original mag and made it a few times back then. It is very delicious and easy to make. It is even easier if you have a stand mixer. I will make this again and again now that I found it again!

Sent it to work with my husband, it was gone within a few minutes.

This cake is full of flavour and is so moist, as well, easy to make.The electric mixture has help make this cake the best I have ever made. I will be making it again and again.

Delicious!! I made this with plain yogurt instead of sour cream. It was so moist. I did use the idea posted of using the stand up mixer and letting it whip the butter, sugar and eggs. Very good!

Delicious: gone in no time every time I bring it to the office

Expecting something spectacular after all the rave reviews. Not really worth all the extra fat/calories.

Incredible, absolutely outstanding recipe--my favourite coffee cake to date, and by a vast margin! It whips up both fast and easily if you have a stand mixer, bakes light and high, and has a delicate, moist crumb with a delightful cinnamon flavour that permeates the entire cake. This will definitely be my 'go-to' coffee cake from now on!

I have made this several times in the past, and had forgotten about it until my son asked if I was going to bake one for Christmas! It's the best coffee cake I've made!

This is a great cake an I can freeze it also its great

This was delicious and so very easy to make. My family loved it!

This recipe is delicious! I've gotten lots of compliments whenever I make it...yum!

I have very fond memories of this recipe! I remember it being in one of the very first TOH issues. I tried it out at home first, which won rave reviews, and then I made it again and entered it at the 1993 Cowley County Fair in Kansas in the Intermediate Foods Division. It won me a grand champion ribbon!! Years later, I still enjoy making this coffee cake and especially enjoy having it around Christmas time. I would like to thank Eleanor Harris for submitting this recipe when she did!

This is the best cake I have ever made.