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Sunday Morning Coffee Cake Recipe
Sunday Morning Coffee Cake Recipe photo by Taste of Home

Sunday Morning Coffee Cake Recipe

Read Reviews (2)
4.5 2
Publisher Photo
This tasty, old-fashioned coffee cake, with a cinnamon-sugar streusel topping, cuts nicely for company and your family will love it, too. Serve it for breakfast or as a mid-afternoon dessert with a cup of coffee or tea. Field editor Lavonn Bormuth of Westerville, Ohio shared the recipe.
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 9 servings

Ingredients

  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 3 teaspoons baking powder
  • TOPPING:
  • 1/4 cup sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon ground cinnamon
  • 1/4 cup cold butter

Nutritional Facts

1 serving (1 piece) equals 236 calories, 9 g fat (5 g saturated fat), 47 mg cholesterol, 625 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. Beat butter, sugar and salt in a small bowl until crumbly. Add the egg, milk and vanilla; mix well. Combine flour and baking powder; add to butter mixture. Transfer to a greased 8-in. square baking dish.
  2. For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until mixture is crumbly. Sprinkle over batter.
  3. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Serve warm if desired. Yield: 9 servings.
Originally published as Sunday Morning Coffee Cake in Taste of Home August/September 2006, p57

Nutritional Facts

1 serving (1 piece) equals 236 calories, 9 g fat (5 g saturated fat), 47 mg cholesterol, 625 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Sunday Morning Coffee Cake(2)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 4, 2010

this was not good to me.I love cinnamon

but this was way to much.

MY REVIEW
Reviewed Nov. 17, 2010

I added raisins to the batter. For the topping, I substituted brown sugar for the white sugar, and added chopped pecans. The topping didn't crumble, probably because I used brown sugar instead of white. That didn't seem to take away anything from the cake; it was excellent. I will definitely make this again.

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