Ingredients
-
2/3
-
1/2
-
1
-
2
-
2
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Cinnamon Coffee Cake,This is an old family recipe that is a real favorite! Hope you enjoy it as much as we do. Especially love this in Autumn with the Cinnamon Aroma in the Home. This is a very moist and easy coffee cake.,This is my favorite coffee cake recipe. Incredibly easy and always delicious. I have a daughter with food allergies so we use earth balance butter, soy milk (made into a buttermilk substitute with 2 T vinegar and left to sit for a few mins), and ener-g egg replacer instead of the traditional ingredients. Honestly, you can’t even tell a difference. Seriously make this if you want an easy, yummy coffee cake recipe.,Ridiculous. Followed the directions exactly as written. Refrigerated overnight. Placed in the oven and set the timer to turn the pan halfway through so it bakes evenly. When I opened the oven after 15 minutes the topping was only visible in the center. All around the edges the batter had risen over the topping. Won’t make it again and don’t recommend it to anyone else.
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Steps
|
1
Done
|
Cream Together Oleo, 1/2 Cup Brown Sugar and 1 Cup Granulated Sugar. |
|
2
Done
|
Add the Beaten Eggs and Mix Well. |
|
3
Done
|
Sift Together All Dry Ingredients. |
|
4
Done
|
Add to Creamed Mixture Alternately With the Buttermilk. |
|
5
Done
|
Pour Into Greased and Floured 9 X 13-Inch Pan. |
|
6
Done
|
Sprinkle Topping Over the Batter. |
|
7
Done
|
Cover With Foil and Refrigerate Overnight. |
|
8
Done
|
Remove Foil and Bake at 350 For 35 Minutes or Until Cake Tests Done. |
