Cinnamon Coffee Cake

A cake recipe found in “A Sampler of Modern Sour Cream
Recipes” published by American Dairy Association in 1970

Cinnamon Coffee Cake

Cinnamon (/ˈsɪnəmən/ sin-ə-mən) is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used in both sweet and savoury foods. The term “cinnamon” also refers to its mid-brown colour.

Cinnamomum verum is sometimes considered to be “true cinnamon“, but most cinnamon in international commerce is derived from related species, also referred to as “cassia” to distinguish them from “true cinnamon”.

Cinnamon is the name for perhaps a dozen species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few Cinnamomum species are grown commercially for spice.

Preheat oven to 350 F

1/4 cup firmly packed light brown sugar
1/4 cup chopped nuts
1 tablespoon sugar
1 1/2 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon lemon juice
2 cups sifted regular all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup dairy sour cream


[1] In a small bowl combine brown sugar, nuts, 1 tablespoon sugar and cinnamon; set aside.

[2] In a mixing bowl cream butter; gradually add 1 cup sugar; beat until light and fluffy. Beat in eggs, one at a time. Blend in vanilla and lemon juice.

[3] Sift together flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients.

[4] Pour half the batter into a ring mould; sprinkle with brown sugar mixture. Add remaining batter.

[5] Bake 45-50 minutes. Cool 10 minutes on wire rack; carefully turn out of pan. Serve warm.