Thread: Coffee Cake

Well, maybe not a "better" breakfast, but I found this one to be quite delicious and perfect to go with that morning cup of Joe.



I was determined to make something with the tub of sour cream I had sitting in my fridge so when I came across this recipe for Quick Sour Cream Coffee Cake, I knew I found what I was looking for. Not only did it have sour cream as its main ingredient, but the title of the recipe also said "quick." Now that's my kind of recipe! This one comes from a 1964 paperback edition of the Joy of Cooking, a book I picked up from a local thrift store and one that I, admittedly, have never cooked from. The coffee cake was really a breeze to make--just a few ingredients to throw together and you don't even need to take out your mixer. Though the baking time in the book states 20 minutes, I had to bake my cake for 30 minutes, so do keep an eye out on the progress of your cake since you don't want to over bake this.

Quick Sour Cream Coffee Cake--The Joy of Cooking 1964 edition
(preheat oven to 350 degrees F)
dry ingredients:
1 and 1/2 cups AP flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
wet ingredients:
1 cup sour cream (I used light sour cream)
2 eggs

Streusel topping:
2 tablespoons flour, 2 tablespoons butter, 5 tablespoons sugar, 1/2 tsp cinnamon, 1/4 cup chopped walnuts--combine these in a bowl until crumbly.

Directions:
1. In a medium size bowl, sift the flour, sugar, baking powder, baking soda, and salt together and mix well.
2. In a large bowl, combing the sour cream and the eggs together, and mix well.
3. Add the dry ingredients to the sour cream mixture and stir until smooth.
4. Pour into a buttered 9X9 inch cake pan and pour the streusel mixture over the top of the batter.
5. Bake for approximately 30 minutes (baking times may vary so watch the cake after 20 minutes).

Ya gotta love the vintage recipes... That sounds delish!

Love coffee cake!

Had to print this off...now I've gotta work on Bruce to make it.

Originally Posted by LariP

Had to print this off...now I've gotta work on Bruce to make it.

You can do it , Lari!

Originally Posted by cali baker

You can do it , Lari!

Funny, that's just what he said....

Originally Posted by LariP

Funny, that's just what he said....

poor lari!

Originally Posted by cali baker

Well, maybe not a "better" breakfast, but I found this one to be quite delicious and perfect to go with that morning cup of Joe.



I was determined to make something with the tub of sour cream I had sitting in my fridge so when I came across this recipe for Quick Sour Cream Coffee Cake, I knew I found what I was looking for. Not only did it have sour cream as its main ingredient, but the title of the recipe also said "quick." Now that's my kind of recipe! This one comes from a 1964 paperback edition of the Joy of Cooking, a book I picked up from a local thrift store and one that I, admittedly, have never cooked from. The coffee cake was really a breeze to make--just a few ingredients to throw together and you don't even need to take out your mixer. Though the baking time in the book states 20 minutes, I had to bake my cake for 30 minutes, so do keep an eye out on the progress of your cake since you don't want to over bake this.

Quick Sour Cream Coffee Cake--The Joy of Cooking 1964 edition
(preheat oven to 350 degrees F)
dry ingredients:
1 and 1/2 cups AP flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
wet ingredients:
1 cup sour cream (I used light sour cream)
2 eggs

Streusel topping:
2 tablespoons flour, 2 tablespoons butter, 5 tablespoons sugar, 1/2 tsp cinnamon, 1/4 cup chopped walnuts--combine these in a bowl until crumbly.

Directions:
1. In a medium size bowl, sift the flour, sugar, baking powder, baking soda, and salt together and mix well.
2. In a large bowl, combing the sour cream and the eggs together, and mix well.
3. Add the dry ingredients to the sour cream mixture and stir until smooth.
4. Pour into a buttered 9X9 inch cake pan and pour the streusel mixture over the top of the batter.
5. Bake for approximately 30 minutes (baking times may vary so watch the cake after 20 minutes).

This sounds really nice I love coffee cake, but what do you think I could replace the sour cream with that is dairy free do you think I could use extra eggs and some dairy free milk in place or maybe soy yoghurt what do you think?

Originally Posted by Ftse 100

This sounds really nice I love coffee cake, but what do you think I could replace the sour cream with that is dairy free do you think I could use extra eggs and some dairy free milk in place or maybe soy yoghurt what do you think?

Julie, that would probably be a close substitute for sour cream. Some kind of vegan yogurt that u have available. You may need to add some vinegar or lemon juice to get some of that extra "tangy" taste that sour cream provides tho.

thanks Henny I will try it over the weekend and let you know

I keep seeing silken tofu as a good ingredient for healthy recipes although I am not sure what it is exactly.

Jenn, silken tofu is a type of tofu that is softer than regular tofu. It's used in desserts like puddings or in dressings and sauces.

Originally Posted by cali baker

Jenn, silken tofu is a type of tofu that is softer than regular tofu. It's used in desserts like puddings or in dressings and sauces.

I pinned some recipes that were on dr. Oz yesterday or the day before where that replaced the sour cream I think it was in spinach dip and something else. Actually looked good and very interesting. Not a tofu fan but if it is mixed up, who would now, right?

Loved coffee cake and and great recipe too never done coffee cake before...