Wednesday, July 27, 2011

Coffee Cake

This is my favorite coffee cake recipe which I asked for politely and received from my daughter Alison. Then I went and tweaked it a bit:)  I made it often for our staff and found it disappearing real quick when coffee break rolled along. I miss those days..maybe I should find another coffee room to supply with baked treats!

Ingredients:
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups sour cream
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Topping:
  • 1/2 cup brown sugar
  • 2 tablespoons cinnamon
  • 2/3 cup walnuts, chopped
  1. Cream butter and sugar, add eggs and mix well.
  2. Whisk in sour cream and vanilla.
  3. Combine flour, baking powder, baking soda, salt, and stir into the creamed mixture until blended.
  4. Pour half the batter in a greased bundt or angel food pan. Sprinkle with half the topping.
  5. Spoon the rest of the batter over the topping and sprinkle with the rest of the topping.
  6. Bake at 350ยบ for 45 to 50 minutes, or until toothpick poked into cake comes out clean.

26 comments:

  1. How did you know that I have company coming tomorrow? LOL... Guess what I'm making?

    ReplyDelete
  2. Coffee cake i think is the perfect desert to have when one has some company or without. And the name is perfect because it really is meant to have with a good cup of coffee. Richard from the Amish community of Lebanon,Pa

    ReplyDelete
  3. Oh Betty, another yummy dessert!
    Looking for an office to bring treats.....you could always bake for my office gals...lol

    ReplyDelete
  4. I've made a very similar recipe and it freezes very well! Thanks for sharing your recipes with us!

    ReplyDelete
  5. This looks so delicious - I can't wait to try it! :)

    ReplyDelete
  6. Yeah! Finally I made the board! Love this recipie, the sour cream makes it so moist! :)

    ReplyDelete
  7. I made this up this morning and tossed the leftover blueberries into it. Yum. The topping just makes it. Thanks so much!

    ReplyDelete
  8. Looks easy and delicious! I've been baking muffins and scones every morning for all the children. This would be a welcome change, I'm sure.

    ReplyDelete
  9. I love your blog! and I especially love your aprons!! I love aprons and am currently sewing several for my two daughters. Is this a commercial pattern? or do you have your own? Would you mind sharing? After all, can't cook without the proper apron! Have a great day and keep your recipes coming!

    ReplyDelete
  10. Looks delicious! Definitely going to try it!

    ReplyDelete
  11. If I could just take a slice out of the sceen! This is a timeless classic of a cake. It was one of the first cakes I learned to bake.

    ReplyDelete
  12. i made this today, and it is absolutely scrumptious! my only question is that the topping on the outside of the cake didn't absorb any of the moisture from the cake, and it just fell off when i inverted it...did i do something wrong, or is this the way it's intended to be?

    ReplyDelete
  13. I believe in our house it was called Grandma Friesen's coffee cake lol.
    Hmm should make some soon, I am sure those in my office would love me ....

    ReplyDelete
  14. I had to try this recipe, so off I went to pick up the final ingredients that I needed. I just tried a piece...and brought some to the woodwork shop...I'm sure the cake won't be around long!
    It is delicious!

    ReplyDelete
  15. I solved my coffee break withdrawal symptoms by bringing goodies to the bank gals, hospital office where I have been paying off a huge bill,and my mechanic! This beauty is a keeper, thanks for sharing - gorgeous nearly edible photo!!!

    ReplyDelete
  16. I made this today....turned out great! I used almonds because of my sister's walnut allergy....it is winner! :)

    ReplyDelete
  17. cherie..I place a plate over the pan, then invert it. There will be some loose sugar mixture at the bottom of the cake on the plate but if the cake sits for awhile it absorbs some of it. And whatever stays on the plate is good for nibbling on:)
    Vee..love the blueberry addition!
    Norma..I just might surprise you one of these days:)
    timpson..click on the book cover on the right sidebar and it will take you to the 'apron recipe'!
    Alison..thanks, this recipe is always a winner:)
    Thank you all for your kind comments.

    ReplyDelete
  18. pretty sure I ate half of that...

    ReplyDelete
  19. I love a good coffee cake and this one looks pretty amazing. I think I am definitely trying this soon. It can be hard to find a good recipe!

    ReplyDelete
  20. When you use sour cream is it sour whipping cream or sour cream that you can purchase?

    Thank You

    ReplyDelete
  21. Cheryl..it's the sour cream you purchase. The same stuff you use for those baked spuds:)

    ReplyDelete
  22. I made this today. Wow, it is a keeper and I will be making it again.
    Dahlianut

    ReplyDelete
  23. I have coffee each morning at 6 a.m. Could you serve it here over a cuppa with me? I'd love to have you serve in my little coffee room of one!!!

    ReplyDelete
  24. Took a plate of this to Sunday School yesterday. After class my husband said, "The plate was so clean it did not look as if anything had been on it." So I guess you could say it was good down to the last crumb.

    ReplyDelete
  25. This was so easy and delicious. I only had 1 cup of sour cream, so I used plain yogurt + a couple tablespoons of buttermilk for the other 1/2 cup. I was pleasantly surprised to see how moist it came out. Cinnamon and brown sugar, can't go wrong!

    ReplyDelete
  26. This recipe is very easy and quite yummy. I made it this morning, adding a handful of blueberries into the middle. I was careful not to over bake it, and I may add butter to the crumble topping next time to make it a bit stickier. Otherwise, it's a soft and moist cake that I will be making again.

    ReplyDelete