This is directly from Mom and is also the perfect ‘coffee date’ cake.  It’s super quick and it always disappears quickly – I changed it only by swapping in some whole wheat flour.  Enjoy!

Brunch Coffee Cake

Topping

2 T. sugar AND 1 t. cinnamon

Cake

3/4 c. hard butter

1 c. EACH flour AND whole wheat flour (or spelt flour)

1 1/2 c. packed brown sugar

1 t. baking soda

1 egg, beaten slightly

1 c. sour cream

Preheat the oven to 350 and grease a 9 x 13 cake pan.  In a tiny bowl combine the 2 topping ingredients and set aside.  In a large bowl, use a pastry cutter (or a couple of forks) to cut the butter into the flours and brown sugar – work at it until it’s well combined and the mixture is crumbly.  Press half of this mixture into your prepared pan, I use the back of a measuring cup.

Add to the remaining mixture the baking soda, egg and sour cream and mix well – using a spatula works just fine, and then spread this over the ‘crust’ you’ve already pressed into the pan.  It’s a lot like fluffy muffin batter so you have to be quick, get it as even as you can, it will level nicely as it cooks.

Sprinkle the ‘topping’ evenly over it all and bake for 20 to 25 minutes until it is set, the top should spring back to a light touch.  We think it’s best served a bit warm, but it’s also lovely the next day (if there’s any leftover).

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