The Farm Journal’s Homemade Breads cookbook was the very first cookbook I ever bought, and that was way back in my early college years. It’s been a wonderful resource. My copy of the book is falling apart and held together with Contact paper and tape.
I’ve made this coffee cake for years, and it’s always a hit with company or for a family treat on the weekend. The cake is moist and the sugar and cinnamon topping adds a nice crunch. And it’s so easy to make! You can whip it up in the morning or make it the night before for a nice breakfast or brunch. Make sure to serve it with your favorite fruits, such as strawberries, blueberries, blackberries, and raspberries. Sometimes I add raisins to the cake. If you soak 1/4 cup of raisins in some orange juice before adding them to the batter, you’ll get a really interesting flavor.
[Updated November 24, 2009.]
Sugar-Topped Coffee Cake
- 1½ cups sifted unbleached all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon butter softened
- 1 cup sour cream or Greek yogurt
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons flour
- 2 tablespoons butter melted
- Preheat oven to 375° F/190° C.
- Sift together flour, baking powder, salt, and baking soda; set aside.
- In large bowl using mixer at medium speed, beat granulated sugar, vanilla, egg, and 1 tablespoon butter until light and fluffy, about 2 minutes. Stir in the Low-Fat Blend until well blended.
- Reduce speed to low and mix in dry ingredients until just blended. Don't over mix, or the cake will be tough. Pour batter into greased baking pan.
- In a small bowl, stir together brown sugar, cinnamon, and 2 tablespoons flour. Add 2 tablespoons melted butter and mix until crumbly. Sprinkle crumb mixture over batter.
- Bake 25 to 30 minutes, or until cake is browned and toothpick inserted in center comes out clean. Cool in pan on rack.