Coffee Cake

ByMrs. Katie

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Coffee Cake that my Mama always made

Coffee Cake

Yield: one tube pan or Bundt pan, approximately 12-16 slicesMy mother, Peggy D. Morgan
Print Recipe
Ingredients Method Notes

Ingredients
  

  • 2 c. AP flour
  • 1 t. baking soda
  • 1 t. baking powder
  • ½ c. butter softened
  • 1 c. sugar
  • 2 eggs
  • 1 c. sour cream
  • 1 t. vanilla
Topping
  • ½ c. chopped nuts of choice
  • ½ t. cinnamon
  • ¾ t. vanilla
  • ½ c. brown sugar

Method
 

  1. Combine dry ingredients.
  2. In separate bowl, cream butter and sugar in mixing bowl until creamy.
  3. Add eggs to butter mixture, beating well.
  4. Add dry ingredients, alternately with sour cream, to butter-flour mixture.
  5. Blend in vanilla.
  6. For topping, combine nuts, cinnamon, vanilla, brown sugar in small bowl. Set aside.
  7. Grease tube or Bundt pan. Place layer of batter in pan. Add layer of topping. Repeat process with layer of batter last.
  8. Bake at 350° for 45 minutes.

Notes

Mama’s Notes: The cake is better when made a day ahead.
My Notes: Mama tended to make this Coffee Cake in two 8-inch cake pans rather than
Bundt or tube pans. Perhaps this was for ease of greasing and cleaning the pans? I, too,
use two cake pans.

Mrs. Katie of Heritage Ways educates and encourages Diligent Homemakers by sharing her family’s homemaking and homesteading traditions and knowledge. A mother of six and Grandmarmee to a growing number of blessings, her favorite thing to do is cook for a table full of hungry folks. Find Mrs. Katie teaching at homemaking and homesteading events. She’ll be the one wearing an apron and counting her blessings.

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