Coffee Cake

Coffee Cake that my Mama always made

Coffee Cake

Yield: one tube pan or Bundt pan, approximately 12-16 slicesMy mother, Peggy D. Morgan


  • 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


  • ½ c. chopped nuts of choice
  • ½ t. cinnamon
  • ¾ t. vanilla
  • ½ c. brown sugar


  • 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.


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.

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