Cinnamon Sugar Coffee Cake

    1 hour 5 minutes

    This coffee cake has two layers of batter with a streak of cinnamon sugar in the middle. It is made with margarine instead of butter.

    30 people made this

    Serves: 8 

    • 2 cups (250g) plain flour, sifted
    • 1 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 125g margarine
    • 1 cup (200g) white sugar
    • 2 eggs
    • 1 cup sour cream
    • 1/4 cup white sugar
    • 1 teaspoon ground cinnamon

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Grease and flour a 23cm round pan. Sift together the flour, baking powder, bicarb soda and salt. Set aside.
    2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of the batter into prepared pan. Mix together 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle half of mixture over batter in the pan. Cover with remaining batter, then top with remaining cinnamon sugar.
    3. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.

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    Reviews in English (25)


    I made this yesterday and only have 2 pieces left. I doubled the recipe and put it in a 9 x 13 pan. I added margarine instead of the shortening. I did not put in half of the batter first I spay coated the pan and put all of the batter in. Then I generously shook the cinnamon and sugar mixture over the top. I also took a knife and made swirly movements till it was all the way through the batter then I shook more cinnamon sugar on top. This was liked by all the boys as well as Hubby and I. I will definitely make this again. Thanks Terri for the good recipe.  -  26 Sep 2005  (Review from Allrecipes USA and Canada)


    Light, fluffy and very good. I used butter instead of shortening and added 1 tsp. of vanilla to the batter. For the filling, I used brown sugar instead of white and took a knife and swirled it through the batter before baking. Very moist, I might add nuts to the filling next time for some crunch.....  -  09 May 2009  (Review from Allrecipes USA and Canada)


    I made this last night and it was meant to be a breakfast cake for hubby in the morning. Well, our home smelled so good while it was baking that we decided to eat some for dessert. It was still warm and light with a light flavor and crusty top. Delicious! This morning I found a note from hubby that it was wonderful in his milk for breakfast, too! I took someone else's advice and folded in the dry ingredients and sour cream instead of beating them in to avoid a tough batter. I used brown sugar for the filling/topping and also flecks of butter. The cake rose very well, and was very moist. I refrigerated it overnight and this morning it seemed heavier and denser. It was sweet but not overly so which is exactly what I like. Great recipe, Terri! It's going to be a regular at my house.  -  17 Dec 2007  (Review from Allrecipes USA and Canada)