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

Sunday Morning Coffee Cake Recipe

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 McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • TOPPING:
  • 1/4 cup sugar
  • 2 tablespoons 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

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

"this was not good to me.I love cinnamonbut 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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