Kate Smith Coffee Cake Recipe

5 1 1
Kate Smith Coffee Cake Recipe
Kate Smith Coffee Cake Recipe photo by Taste of Home
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Kate Smith Coffee Cake Recipe

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5 1 1
Publisher Photo
I lived in an orphanage 50 years ago and helped out in the kitchen, Back then, I often made this wonderful coffee cake, dutifully following the recipe in the cookbook they used in that kitchen. Years later, when I saw Kate Smith on television, I realized that I had been using her cookbook to make this coffee cake. I was delighted to know I had been using one of Kate's favorite recipes!
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1 large egg
  • 1/4 cup butter, melted
  • 1/3 cup whole milk
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup bran flakes, crushed
  • TOPPING:
  • 2 teaspoons butter, softened
  • 2 tablespoons brown sugar
  • 1/3 cup bran flakes, crushed

Directions

In a bowl, combine egg, butter and milk. Combine flour, sugar, baking powder and salt; stir into batter. Add bran flakes. Spread into a greased 8-in. round baking pan or 8-in. ovenproof skillet. Combine topping ingredients; sprinkle over batter. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Yield: 6 servings.
Originally published as Kate Smith Coffee Cake in Reminisce March/April 1993, p51

Nutritional Facts

1 slice: 253 calories, 11g fat (6g saturated fat), 61mg cholesterol, 406mg sodium, 37g carbohydrate (15g sugars, 2g fiber), 5g protein.

  • 1 large egg
  • 1/4 cup butter, melted
  • 1/3 cup whole milk
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup bran flakes, crushed
  • TOPPING:
  • 2 teaspoons butter, softened
  • 2 tablespoons brown sugar
  • 1/3 cup bran flakes, crushed
  1. In a bowl, combine egg, butter and milk. Combine flour, sugar, baking powder and salt; stir into batter. Add bran flakes. Spread into a greased 8-in. round baking pan or 8-in. ovenproof skillet. Combine topping ingredients; sprinkle over batter. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Yield: 6 servings.
Originally published as Kate Smith Coffee Cake in Reminisce March/April 1993, p51

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MY REVIEW
FriedaG User ID: 1671534 37580
Reviewed Jan. 4, 2008

"I've been making this delicious old-fashioned coffee cake for over ten years now, since I found it in Reminisce magazine. My mother says it is very similar to one that her mother made. Maybe she got her recipe from Kate Smith's original cookbook -- the timing would be about right."

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