|A very simple, but classic & tender old fashioned coffee cake comes together quick and easy. Serve with a drizzle of cream, or a scoop of vanilla ice cream & a piping hot cup of coffee.|
Old Fashioned Coffee CakeTo me, this is what represents a true, old fashioned coffee cake.
Nothing fancy, very basic, just a perfectly simple sweet batter that produces a light cake, topped with a crunchy trio crumble of brown sugar, cinnamon and pecans that pleasantly invades your senses. Perfect served at the kitchen table still warm from the oven, piping hot coffee in hand, over gossip with your best friend.
Looking for a bundt style cake instead? Check out this Sour Cream Coffee Cake. You probably know it as Sock it to Me Cake.
Recipe: Old Fashioned Coffee Cake©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 25 min | Yield: About 4 to 6 servings
For the Streusel Topping:
For the Cake:
- 1/2 cup of light brown sugar, packed
- 1 teaspoon of cinnamon
- 1 tablespoon of all purpose flour
- 1/2 cup of chopped pecans
- 2 tablespoons of melted butter
- 2 tablespoons of melted butter
- 1/2 cup of granulated sugar
- 1/2 cup of milk
- 1 large egg
- 1 cup of all purpose flour
- 1/2 teaspoon of kosher salt
- 2 teaspoons of baking powder
Preheat oven to 375 degrees F. In a bowl, whisk together the brown sugar, cinnamon, 1 tablespoon of flour and pecans for the topping. Stir in 2 tablespoons of melted butter until well mixed and set aside.
Butter a glass 8 x 8 inch baking pan. For the cake, mix together the other 2 tablespoons of melted butter with the granulated sugar, and add the milk and egg; blend. Sift in the 1 cup of flour, salt and baking powder; beat until smooth. Pour into the prepared baking pan.
Sprinkle the brown sugar topping evenly across the top and bake at 375 degrees F for 25 minutes or until set. Remove and set aside to cool just enough to handle. Cut into squares or scoop out with a spoon. Serve with piping hot coffee, a drizzle of cream, or especially good with a small scoop of vanilla ice cream.
Apple Coffee Cake: Mix 1 cup of peeled and chopped apples, with 1/4 cup of granulated sugar and 1/4 teaspoon of cinnamon. Stir together and let rest for 10 minutes, stirring several times. Pour half of the batter into the prepared pan, top with the apples and pour remaining batter on top; add topping and bake as above until apples are tender.
Cinnamon Roll Coffee Cake: Add 1/2 teaspoon of vanilla extract to the cake batter, increase cinnamon in topping to 1/2 tablespoon, and prepare a glaze using 1 cup of powdered sugar, 1/2 teaspoon of vanilla and about 2-1/2 tablespoons of milk, adding milk a teaspoon at a time until it reaches desired consistency. Bake cake as above, when done, let cool slightly, then drizzle the glaze evenly all over the top of the warm cake.
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Sour Cream Coffee Cake
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Posted by Mary on January 11, 2010
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