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HCC: Cinnamon Crunch Coffee Cake

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Cinnamon Crunch Coffee Cake

This recipe was given to me when I worked at The Longaberger Company by Suzy Casey. A wonderful recipe for a cool fall morning.


  • 1 Loaf Frozen White Bread
  • 1/4 Cup Butter (Melted)
  • 1/4 Cup Brown Sugar (Firmly Packed)
  • 1/4 Cup White Sugar
  • 1/4 Cup Flour
  • 1/2 tsp. Vanilla
  • 1/2 to 1 tsp. Cinnamon (to your taste)
  • 1/4 Cup Walnuts (Chopped)

Cooking Directions

  1. Thaw and soften dough.
  2. Shape into round ball and flatten slightly.
  3. Place in greased 9" round layer pan.
  4. Let rise in warm place until doubled in size about 1 hour.
  5. Before baking with the end of a wooden spoon punch holes in coffee cake.
  6. Combine butter, sugars, flour and vanilla.
  7. Fill each hole with mixture.
  8. Continue to punch holes and fill until mixture is used.
  9. Sprinkle top with cinnamon and nuts.
  10. Place on foil lined cookie sheet.
  11. Bake at 350 degrees for 30 minutes...(loaf sounds hollow when done)
  12. Serve warm...enjoy

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Larry Bertolino

Larry Bertolino

Owner at myLocalPCpro
Larry Bertolino is a 31 year old, U.S Navy Veteran and currently sitting on the board of Directors for the Harrison County Chamber of Commerce, as well as Harrison County Rural Transit.
Larry Bertolino
Larry Bertolino

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Posted by on September 20, 2011, 9:27 am. Filed under Harrison County Cooks. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry