Name: Sugar-Topped Coffee Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 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)

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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 ¼ cup of raisins in some orange juice before adding them to the batter, you'll get a really interesting flavor.

[Updated November 24, 2009.]

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Sugar-Topped Coffee Cake

Adapted from Farm Journal's Homemade Breads: 250 Naturally Good Recipes (1985).

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Keyword: cake, coffee cake, yogurt

Servings:

Calories: 249kcal

Author: Andrea Meyers

Equipment

stand mixer with paddle attachment
8×8×2 pan (9×13 pan if you double the recipe), greased

Ingredients

CAKE

1½ cups sifted unbleached all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
¼ teaspoon baking soda
¾ cup granulated sugar
1 teaspoon vanilla extract
1 egg
1 tablespoon butter (softened)
1 cup sour cream (or Greek yogurt)

TOPPING

½ cup packed light brown sugar
½ teaspoon ground cinnamon
2 tablespoons flour
2 tablespoons butter (melted)

US Customary - Metric

Preparation

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.