Classic Coffee Cake
I love "classic" coffee cake. I made this this week -- it is classic, it is simple and it is good!
CLASSIC COFFEE CAKE
1 stick softened butter
1 c. sugar
3 eggs
1 t. vanilla
2 c. flour
1 t. baking powder
1 t. baking soda
1 c. sour cream
CRUMB TOPPING:
1 C. brown sugar
1 t. cinnamon
1 T. flour
1 c. coarsely chopped nuts (here we use pecans)
4 T. butter
Preheat oven to 350. Butter 13 x 9 pan.
In the bowl of an electric mixer, beat the butter and sugar at medium speed until creamy. Add the eggs and vanilla. Mix well to combine. Add the flour, baking powder, baking soda and sour cream. At low speed, mix until the batter is smooth. Spoon the batter into the baking pan, spreading the batter evenly.
To make the topping: combine all the ingredients in a small bowl and with your hands, work until they're crumbly. Sprinkle over the batter. Bake for 40 to 45 minutes or until toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Comments (15)
8 years agoRelated Discussions
Substituting fruit in a coffee cake recipe
Comments (24)Seagrass, I live in Central Wisconsin now. Aside from the two plants in great soil, the rest of my rhubarb is growing in super sandy soil and a good bit of shade and has to compete with tree roots. Those plants need supplemental water and fertilizer to keep growing through the summer. Generally cool weather. Some 'summers' we're lucky to hit 90 degrees for a couple of days! So don't give up on your plants. If the plants are still small, you could dig in some bagged cow manure & compost around the perimeter of the plants and/ or toss them a couple handfuls of high nitrogen fertilizer. Manure & compost preferable, of course. Also, some moisture crystals dug in to help retain soil moisture if rains aren't reliable. In Oklahoma, rhubarb is mostly a spring crop because the heat and drought zap it. Here in Wisconsin, we can harvest from the plants all summer. Edited to add... Seagrass, Lindac....would you, pretty please, share the rhubarb custard pie recipe? I've never tasted it and keeping hearing/ reading how wonderful it is. Just a mention...my grandmother made wonderful jams and jellies. My favorite of hers, hands down, was a mulberry rhubarb jam. My second favorite jam is blackberry...the mulberry rhubarb jam reminded me of a very rich tasting blackberry jam....See MoreCoffee Chocolate Cake - in the icing or cake?
Comments (16)We've been using a Ghirardelli chocolate cake recipe for birthdays since the 50s. For frosting we always use some strong coffee as well as some milk. It's perfect. Dad's theory was that the purpose of cake was to deliver the frosting, and that mocha frosting was the best of all. :) He has a 4 yr old great-granddaughter, born many years after he passed away, who shares his opinion about the function of cake.....See MorePumpkin Cranberry Coffee Cake
Comments (10)It just depends on one's preferences. I make pumpkin muffins and pumpkin bread every fall (and often at other times when I get a craving) and I love them with dried cranberries and almost always include them!! That slight tartness of the cranberries plays off the sweetness (and the heaviness) of the pumpkin very well. If cranberries not your cup of tea, you can sub with dried apricots or even raisins or currants. I have bookmarked this recipe and I will be making it soon!! One of the best things about fall is recipes like this :-))...See MoreFuyu or coffee cake/chocolate persimmon?
Comments (13)I haven't grown or tasted Chocolate yet, although based on all the accounts I've read, I'm interested in grafting it this spring, not as a pollinator but for its own sake. One grower in Maryland that has grown upwards of 10 different persimmon varieties seems to have described it as his #1 favorite, and I've heard similar praise from the moderator of an online persimmon forum. Nurseries seem to give it very high praise as well. Although I'm always suspicious of what nurseries have to say about their trees, just as I'm suspicious of what any business says of products it's trying to sell, more than one nursery seems to give Chocolate especially high praise especially for taste, even relative to other varieties they're selling. I'm already growing about 12 different varieties of Asian persimmons (about 5 of which I've fruited, and a few others of which I've tasted from other people's trees), but so far I've focused especially on varieties with outstanding accounts of cold hardiness and longevity in marginal climates. I haven't seen anything to indicate that Chocolate is outstanding in those respects (neither for the better nor for the worse), but the taste reports alone make me really want to try it....See More- 8 years ago
- 8 years ago
- 8 years ago
8 years ago
8 years agolast modified: 8 years agoI made a very similar recipe for Sunday breakfast, but I used walnuts. For the topping, instead of flour, I used 1/3 cup granola, and my topping did not have butter, but now I think it should.
While I used the same amount of flour and other ingredients, I baked mine in a 9x9 pan, and I put half the batter in the bottom, sprinkled it with half of the topping, topped that with the rest of the batter with the rest of the topping on top of that.
Next time I will add butter to the topping, although I don't think it would be necessary in the filling. I got my recipe from Cooking with Gourmet Grains, published by the Orowheat Bakery back in the 1970s. The grains in this case were in the granola. I'm not sure the granola was necessary, but it didn't hurt. Mine too 50 minutes to bake.
Thanks for the reminder of this recipe!
8 years ago- 8 years ago
- 8 years ago
- 8 years ago
- 8 years ago
- 8 years ago
Martha, I made your coffee cake, and it was delicious! To get the topping to 'drop' into the batter I actually put my fingers together to form a kind of thick stick, and poked the topping all the way down pretty much every 2"...
I put it in the fridge until the next day (Saturday), set it out to warm a bit and baked - all was fine! So it can be made a day ahead if anyone's interested.
Since it's just the 2 of us, I divided the rest of the coffee cake into 1 serving portions, and froze it. DH eats a horrid store-bought donut for breakfast after he gets to work (I can't break this habit) so now instead I pull one of these out each day and next day zap it and wrap in aluminum foil for a better sweet breakfast. DH says "Thank You!" too.
Photos for uploading · More Info
fawnridge (Ricky)