Cinnamon Coffee Cake ...

Have Some With Your Morning Coffee!

This coffee cake is great with breakfast. It is not too sweet. It is just right.

The dough is dipped in margarine, a sugar/cinnamon mixture and nuts to give most of the sweetness (which is not really too much.)

First, you will make your dough. This is the same dough used for
cinnamon rolls and coconut rolls.

Sweet Dough

1 C warm water
1 package active dry yeast
2 Tbs powdered milk
1/3 C Sugar
1/3 C margarine
1 egg
1 tsp salt
3 3/4 to 4 C all-purpose flour

Your water temperature should be warm to your wrist. Stir the yeast in the warm water to dissolve it. Hand-stir in sugar until completely dissolved.

Beat in salt, margarine, egg, and two cups of the flour until smooth. Add flour slowly just until dough is easy to handle.

Lightly flour a table or other surface. Empty the dough onto the floured surface and knead until smooth and elastic. This should take about five minutes.

Grease a bowl and place dough in it. Place the dough in a warm spot and let rise for 1 1/2 hours or until double.

Punch dough down and you are ready to shape it into rolls.

Cinnamon Coffee Cake

Sweet Dough
1/2 C margarine
3/4 C sugar
1 1/2 tsp ground cinnamon
1/2 C finely chopped pecans or walnuts

Melt margarine and pour into a bowl. Mix the sugar and cinnamon in a second bowl. Put chopped nuts in a third bowl.

Shape dough into one-inch round balls by squeezing through your thumb and index fingers.

Dip each dough ball first in margarine, next in cinnamon sugar, and then roll in nuts. Place one layer of balls in a tube or Bundt cake pan so that they are just touching.

Repeat to add a second and a third layer of balls. Your coffee cake may end up with two or three layers depending on the size of your balls.

Let rise in a warm place until double (30 to 40 minutes).

Pre-heat oven to 375 degrees. Bake until golden brown, 35 to 40 minutes. If your cake becomes brown too quickly, cover it loosely with a piece of brown paper (or aluminum foil) until fully baked.

Loosen from sides of pan and turn cake over onto a plate. Leave for a few minutes before removing the pan to allow the sugar, cinnamon, and butter to drip onto cake.

Break apart with two forks and enjoy your coffee cake with coffee or alone.


Do not use self rising flour. You are using yeast.

Do not add too much flour or your rolls will be tough.

Make sure your water temperature is not too hot. Too much heat will kill the yeast and if it’s too cold, the yeast will not rise.

If your house is not warm, especially in the winter, you create a warm space by heating your oven at 200 degrees for five minutes. Then turn the oven off and place the pan with dough in the warm oven. Let rise until double.

Dough has risen enough and is ready if you poke it with your finger and the indentation remains.

If you want to make your sweet dough ahead of time, you can do so. You can store it in the fridge covered in a greased bowl for up to three days.

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