Introduction: Brown Sugar & Sour Cream Coffee Cake
This melt-in-your-mouth quick bread was my Grandmother's favorite "company" recipe. She made it whenever the aunts or the church ladies came over, and we children only got the crumbs! Nowadays I fix it for breakfast and put it on the table warm from the oven. Serve this sweet, buttery treat with your favorite coffee, and taste 60 years of family baking.
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Step 1: Ingredients:
1 large egg
¾ cup sugar
1 T melted butter
1 cup dairy sour cream
1 tsp vanilla
Sift together the following:
1 ½ cup flour
2 tsp baking powder
¼ tsp baking soda
¾ tsp salt
Step 2: For the Topping:
blend until crumbly:
½ cup brown sugar
2 T flour
½ tsp cinnamon
2 T butter, cold
Step 3: Directions:
Preheat oven to 375 degrees
If you plan to serve this coffee cake straight from the baking pan, just grease and flour the pan. If you plan a more formal presentation on a cake plate, line your baking pan with parchment paper; one piece for the bottom and a separate strip for the sides.
Beat the egg on medium speed until foamy, add sugar and butter and cream the ingredients together until lemon-colored, light and fluffy. Add the sour cream and vanilla and beat until well blended.
Add the sifted dry ingredients and beat on slow speed until just blended. Do not over beat, or your coffee cake will have “tunnels” and be somewhat tough.
Step 4: Next:
Spoon batter into prepared 8” baking pan, square or round or your favorite pie pan
Step 5: Bake:
Sprinkle topping onto the batter and bake immediately at 375 degrees for 25-30 minutes or until an inserted toothpick comes out clean.
Step 6: Serving:
Allow to cool for about 10 minutes before serving or decanting onto a plate; the brown sugar topping is molten!
Serves 16 church ladies or 2 teenage boys.
Participated in the
Scanpan Family Recipes Challenge