Harry’s Coffee Break Cinnamon Cake

Harry’s Coffee Break Cinnamon Cake

  • Prep Time: 20 mins
  • Total Time: 45 mins
  • Yield: 1nine x nine inch cake

    • About This Recipe

    “This is my brother’s recipe and he says it’s really good! I don’t know cause he hasn’t made it for me–Hint Hint.”

    Ingredients

    Topping

  • 3/4 cupnuts, chopped( pecan or walnut or almonds or all three mixed)
  • 1/2 cupbrown sugar
  • 1teaspooncinnamon

    • Batter

  • 1/4 cupmargarine
  • 1cupbrown sugar
  • 1teaspoonvanilla
  • 2eggs
  • 1cupmilk
  • 1 1/2 cupsflour
  • 2 1/2 teaspoonsbaking powder
  • 1/2 teaspoonsalt

    • Directions

  • Cream together sugar, vanilla and margarine.
  • Add eggs and milk; beat well.
  • Mix flour, baking powder and salt.
  • Slowly stir in the dry ingredients (do not overhandle).
  • Grease a 9×9-inch pan and pour in half of the batter.
  • Top with half of the nut mixture.
  • Pour in remaining batter.
  • Top with remaining nut mixture.
  • Bake in 375°F for about 25 minutes or until a knife comes out clean when inserted in the middle.
  • Cool for 10 minutes and then remove from pan and cool on a wire rack.

    • Reviews

  • “My family liked this cake and it made a nice breakfast cake.I made it for our Sunday breakfast and the kids had fun helping me make it and then eating it.My family isn’t as crazy for nuts in their cakes and that was the only complaint, but that was a personal thing.I thought the nuts were good.What do they know?Thank you for sharing this recipe.I will make it again in the future.(a boring nutless one for my husband and children and then the good nut filled kind for me!!!)”

  • “mmm… very tasty.. loved this… nice and moist… this didn’t last long!! ;)”

  • “This coffee cake was easy and tastes great.My topping was not crumbly because it kind of baked into the cake, but the taste was great nonetheless.I will definitely make it again.”

  • “This was awesome.Took it to work today and it is all gone.I did follow one person’s review to mix flour and butter in the topping.Left out the nuts and put a light glaze on it.Thanks for a keeper.”

  • “This was delicious! I think I would like to add a little more cinnamon next time and toast the pecans a little before cooking. So moist and tender! Thanks!”

  • “This was a very tasty coffee cake and we all enjoyed it.It wasn’t quite as light and fluffy as I’d hoped even though I was careful not to overmix the batter.Thanks for posting!”

  • “Wonderful cake… light, fluffy, tasted great!Thanks”

  • “I also left out the nuts for the topping, as I did not have any.I did add 1Tbsp flour and 1 Tbsp stick butter and made the toppping that way – crumbled it up.Everything else I left the same – It was great.Even my son who is super picky even loved it!Thanks for a nice coffee cake.”

  • “I added cinnamon to the batter after reading some of the reviews.I love it, so there is never too much in my book.I also used pecans for the topping which tasted great!This is a really nice flavored coffee cake that wasn’t overly sweet and with the sweetness of the topping it was delicious!”

  • “Easy and delicious!I left out the nuts, since I didn’t have any and added 1 tsp. cinnamon to the dry ingredients like another reviewer suggested.This one is a definite keeper!”

  • “Really good coffee cake.I added some cinnamon to the dry ingredients.”

  • “Very delicious and moist! I made this for our associate pastor & his wife when they came over for a visit. I did put chopped pecans in it to make it more interesting, but I don’t really care for nuts, so I’ll just leave them out next time. Also very good for breakfast!”

  • “very very very good coffee cake! Not crumbly like most, but still has a great texture and flavor! Its addicting, actually. I added a teaspoon of 5 spice blend to the dry ingredients and used walnuts in the toping. Also, it took 40 minutes to cook, not 25.”

  • “Wow!This recipe was amazing!I have only really started cooking this year, and it came out wonderfully for this beginner.It was nice and moist, and the topping was wonderful!I included it with my gift baskets to friends and family with great reviews!I had to skip the nuts because of allergies in my family, but everyone still loved it!I loved the fact that it used just basic ingredients, and I didn’t have to try out that sour milk that is found in so many of the other recipes!You should definately tell your brother to make it for you!”

  • “I don’t know what I did wrong with this! It came out nice and moist, but not the “coffee cake” consistency that I thought it would. Also the filling sank to the bottom. Was it supposed to? I had to bake it for more like 40 minutes, maybe due to altitude, but we’re only at 4800 feet and I usually don’t have to adjust recipes!I guess I’ll try it again sometime and make some adjustments. The flavor was good and rich.”

  • “I made this today and it was sooo good! It is moist and not too sweet. I bake mine in a round 8 inch pan at 350 for 25 minutes. It came out beautifully. THANK YOU for sharing and posting this recipe bergy. I will definitely make this one again.”

  • “I made a half batch of this today as muffins and was scolded for not making the full recipe!! Nothing needs changing– it’s that good! THANKS!”

  • “I loved that this recipe required no special ingredients. Be sure to let it cool on a wire rack. I skipped that step and the bottem of the cake was all mushy. It was still fantastic!”

  • “Fantastic!!!!”

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