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    Home » Cakes

    Sugar-Topped Coffee Cake

    Jan 10, 2006 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

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    Sugar-Topped Coffee Cake - Andrea Meyers

    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.]

    Sugar-Topped Coffee Cake - Andrea Meyers
    Print Pin

    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: 9
    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.

    Nutrition

    Calories: 249kcal | Carbohydrates: 47g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 277mg | Potassium: 166mg | Fiber: 1g | Sugar: 29g | Vitamin A: 143IU | Calcium: 79mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Paula says

      March 20, 2007 at 6:03 pm

      Yummy! I'll make it.Many greetings from Brazil!

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