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Brown Sugar Cinnamon Coffee Cake

This recipe is a family tradition for us. We make this coffee cake to have on hand the day after Thanksgiving or Christmas morning. It’s great to come home after a long morning shopping for gifts and have coffee cake ready. I also take it to small group meetings and to brunch for our church women’s group.


Brown Sugar Cinnamon Coffee Cake

Brown Sugar Cinnamon Coffee Cake

Recipes

1

2

3

4

5

6

Servings

12

24

36

48

60

72

Ingredients
Margarine

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Brown sugar

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Sugar

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Eggs

2

4

6

8

10

12

Reduced fat sour cream

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Vanilla

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.

Baking powder

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.

Flour

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Brown sugar

2/3 C.

1-1/3 C.

2 C.

2-2/3 C.

3-1/3 C.

4 C.

Cinnamon

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.

 

Assembly Directions: Preheat oven to 350 degrees. Grease a bundt pan or an 8×8 inch baking pan. Using a mixer, cream margarine and sugars. Add egg one at a time mixing between additions. Add sour cream, vanilla and baking powder. Mix well. Add flour and mix until well blended. In a separate bowl, mix together the brown sugar and cinnamon. Spread half the batter evenly in the bottom of the pan. Sprinkle half of the brown sugar cinnamon mixture evenly over the batter. Spread the remaining batter on top of the topping mix. Sprinkle remaining mix on top of the second layer of batter. Bake for 35 to 40 minutes or until a pick inserted in the center of the cake comes out clean. Remove from pan and cool on rack.

Freezing Directions: Place cake in a rigid freezer container or a gallon freezer bag. Seal, label and freeze.

Serving Directions: Thaw and enjoy!

Comments: This cake is very moist and a wonderful treat for Thanksgiving or Christmas morning.

Nutritional Info:
Per Serving: 250 Calories; 9g Fat (31.7% calories from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 190mg Sodium.
Exchanges: 1 Grain (Starch); 1-1/2 Fat; 1-1/2 Other Carbohydrates.