Coffee Cake

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I made a coffee cake! It has been a long, hot summer. The heat finally broke with a big rain storm last week and I was struck with the mood to bake. I browsed Grandma Clarke’s recipe box for something simple and sweet. Coffee cake was the perfect answer!

The recipe that I found is for a sour cream coffee cake. One of the ingredients is a cup of sour cream mixed with some baking soda, which activates the baking soda and fizzes like a little science experiment! Very cute.

A word of warning: I can’t vouch for the actual baking time on this recipe! My oven typically runs hot, so I’ll shave off a few minutes from Grandma’s suggested time or bake to the lowest time in a provided range. This recipe suggests 40-45 minutes, so I baked my cake for 40 minutes. I let it cool, cut off a slice from the end for my little photoshoot… and it wasn’t until I cut deeper into the loaf later that I found a gooey center!

If you try this recipe, please let me know how it turns out for you. I’d love to be able to update this post with more data!

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Coffee Cake

Topping

  • ½ cup brown sugar
  • ½ cup chopped nuts (optional)
  • 1 tsp cinnamon

Mix ingredients together in a small bowl
Set aside

Batter

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How did the sugar layer turn into a circle?
  • 1 cup white sugar
  • ¼ cup margarine
  • 2 eggs
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 cup sour cream with 1 cup baking soda added to it

Cream together white sugar and margarine
Add 2 eggs and mix well
Stir in sour cream and 1 tsp baking soda (mixture)
Mix baking powder in the flour and stir into above mixture
Pour half the mixture into bottom of a (greased) loaf pan
Sprinkle half of the sugar mixture (topping) over this
Add rest of batter, then rest of sugar mixture

Bake at 350°F for 40-45 minutes
[Editor’s note: I recommend longer! I’ll be baking mine for 50 minutes next time.]

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Fresh out of the oven with a crumbly brown sugar and walnut topping

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