Coffee Cake that my Mama always made
Coffee Cake
Yield: one tube pan or Bundt pan, approximately 12-16 slicesMy mother, Peggy D. Morgan
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
Instructions
- Combine dry ingredients.
- In separate bowl, cream butter and sugar in mixing bowl until creamy.
- Add eggs to butter mixture, beating well.
- Add dry ingredients, alternately with sour cream, to butter-flour mixture.
- Blend in vanilla.
- For topping, combine nuts, cinnamon, vanilla, brown sugar in small bowl. Set aside.
- Grease tube or Bundt pan. Place layer of batter in pan. Add layer of topping. Repeat process with layer of batter last.
- 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.
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.