Thursday, April 2, 2009

Coffee Cake






I got this recipe about 20 years ago from a co-worker of my sister, Margaret, who was kind enough to share. This has been an all-time favourite amongst both family and friends. Like most of my recipes, it's fast, simple and delicious. Best part of making this cake is that you don't need a mixer! Just a fork and rubber spatula will do. It is also easily doubled.

1 cup butter, softened

1 ½ cup sugar

2 eggs

1 cup sour cream

1 tsp vanilla

2 cups flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

Topping:

¼ cup brown sugar

1 tsp cinnamon


*Preheat oven to 350 F.
*
Grease fluted pan (I just give the pans a quick spray of Pam).
*Cream butter and sugar well. Beat in eggs one at a time. Stir in sour cream, and vanilla.
*In a separate bowl, combine and mix flour, baking soda, baking powder and salt and add to butter mixture and mix well.
*
Pour batter into a flute pan and spread evenly.
*In a small bowl, combine the brown sugar and cinnamon and sprinkle evenly on top of cake. *Using a fork, gently level out the batter in the pan. The batter has a very heavy, lumpy consistency.
*
Bake 45 minutes or until toothpick comes out clean. Cool 20 minutes before slicing
.

**As you can see, I have also used the small flute pans as well. Shorten baking time to about 20-25 minutes.


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