This is a go-to coffee cake for me. My mom has been making it since I can remember. It is a great recipe to make for a brunch or even could be used for dessert. (If I remember right, my sister made this to bring over to a friend’s house as a dessert when I went to visit her in Nigeria a few years back…) It’s really great any time of the day!
Yum Yum Coffee Cake
1 cup softened butter
1 cup sugar
2 cups all-purpose flour (I have used half white and half fine-stone ground whole wheat that I get from a cute little store in MI – the secret is ‘fine-stone’ – it doesn’t seem to change the texture as some whole wheat flours might)
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1 cup sour cream (I have also used yogurt which turns out great also!)
1 tsp vanilla
1/4 cup white sugar
1/2 cup brown sugar
1 tsp cinnamon
1 cup chopped walnuts
Heat oven to 350 and grease a 9×13 pan.
Cream sugar and butter. Add eggs one at a time until thoroughly mixed through. Add the remaining ingredients and mix just until blended.
Mix topping ingredients together in a separate bowl.
Spread just less than half the batter in bottom of pan (it may slide around on the bottom as you try to spread, but it should eventually cover the bottom. Sprinkle half the topping ingredients on top of the batter in the pan. Dollop the remaining batter on top of the first layer of topping, spread as best you can trying not to bring the topping ingredients above the remaining batter. Sprinkle remaining topping evenly over the batter. (it can be tricky, but no matter what your coffee cake will turn out great!)
Bake 30-45 minutes until a toothpick comes out clean!
Recipe from Mom V.