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!
- ½ cup brown sugar
- ½ cup chopped nuts (optional)
- 1 tsp cinnamon
Mix ingredients together in a small bowl
- 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.]