Sunday Morning Coffee Cake Recipe

4.5 2 4
Sunday Morning Coffee Cake Recipe
Sunday Morning Coffee Cake Recipe photo by Taste of Home
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Sunday Morning Coffee Cake Recipe

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4.5 2 4
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.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

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 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

Directions

In a small mixing bowl, beat butter, sugar and salt 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.
For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until mixture is crumbly. Sprinkle over batter. 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 piece: 236 calories, 9g fat (5g saturated fat), 47mg cholesterol, 625mg sodium, 35g carbohydrate (17g sugars, 1g fiber), 4g protein.

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  • 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 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
  1. In a small mixing bowl, beat butter, sugar and salt 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. 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

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MY REVIEW
msdaisey User ID: 1222542 72846
Reviewed Dec. 4, 2010

"this was not good to me.I love cinnamon

but this was way to much."

MY REVIEW
Loiscooks User ID: 3656565 208208
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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