Cinnamon Coffee Cake

"All the coffee cakes I make are flavoured with cinnamon. That's because of the natural affinity that cinnamon and coffee have the one for the other. This one is delicious!!!"
 
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photo by lilsweetie photo by lilsweetie
photo by lilsweetie
Ready In:
45mins
Ingredients:
13
Serves:
12
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ingredients

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directions

  • Preheat oven to 350F.
  • Butter a 13 X 9 inch pyrex baking dish.
  • Combine flour, sugars, oil, 2 ½ tsps cinnamon, ginger and salt in large bowl and blend well.
  • Transfer ½ cup of this mixture to a small bowl.
  • Stir in walnuts and ¾ tsp cinnamon and set aside.
  • Add buttermilk, egg, baking powder and soda to remaining mixture and blend thoroughly.
  • Turn batter out into prepared pan, spreading evenly.
  • Sprinkle with nut mixture.
  • Bake about 35 minutes.
  • Serve warm or let cool.

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Reviews

  1. I make this one a lot during the year, not just holidays. It is a very moist coffee cake and love the flavor.
     
  2. Very good coffee cake which we enjoyed just the way it was written -- didn't change a thing. Thanks Evelyn for another winning coffee cake recipe!
     
  3. Another winning recipe, Evelyn! I made it exactly as written and it came out perfect. I like that I was able to make a cake from things that I already had on hand. We have already eaten half of it!
     
  4. I made the full recipe in 2 8" round pans because we were going out of town and froze one. I thought it was good, but not awesome. The cake itself is nice and tender and has a lovely cinnamon flavor, but it tastes pretty normal to me and isn't really exceptional IMHO. Maybe next time I would use butter instead of oil for that bit of wonderful flavor butter gives since there is no other dominant flavor in this other than cinnamon. I was kind of disappointed that it didn't have a fresh heady cinnamon flavor, but the large quanity made it taste kind of odd. Just not quite right. The teqnique for making the crumbs is very cool and unique. I would try this again, but maybe use a little less cinnamon and sub butter for the oil. Thanks for posting, Evelyn.
     
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Tweaks

  1. I made the full recipe in 2 8" round pans because we were going out of town and froze one. I thought it was good, but not awesome. The cake itself is nice and tender and has a lovely cinnamon flavor, but it tastes pretty normal to me and isn't really exceptional IMHO. Maybe next time I would use butter instead of oil for that bit of wonderful flavor butter gives since there is no other dominant flavor in this other than cinnamon. I was kind of disappointed that it didn't have a fresh heady cinnamon flavor, but the large quanity made it taste kind of odd. Just not quite right. The teqnique for making the crumbs is very cool and unique. I would try this again, but maybe use a little less cinnamon and sub butter for the oil. Thanks for posting, Evelyn.
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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