Kay's Coffee Cake
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 cup butter softened batter
- 1 cup sugar batter
- 2 eggs batter
- 2 cups flour batter
- 1 teaspoon baking soda batter
- 1 teaspoon baking power batter
- 1/2 pint sour cream +1 tablespoon batter
- 2.3 cup brown sugar crumb mixture & topping
- 2 teaspoons cinnamon crumb mixture & topping
- 1 cup chopped pecans crumb mixture & topping
- 1 pinch nutmeg batter
- 1 pint blueberries optional split with crumb mix and batter
- Carbohydrate 172.102304730552 g
- Cholesterol 101.143750028204 mg
- Fat 47.3677758527464 g
- Fiber 2.58258340913447 g
- Protein 3.71896708335412 g
- Saturated Fat 24.5327695912669 g
- Serving Size 1 1 Serving (329g)
- Sodium 7298.99889518889 mg
- Sugar 169.519721321417 g
- Trans Fat 3.07820316782763 g
- Calories 1090 calories
Kay's Coffee Cake: A Simple Delight
As a busy mom, I'm always on the lookout for recipes that are both delicious and easy to make. This coffee cake recipe, passed down from my own mother, fits the bill perfectly. It’s a simple recipe that consistently delivers a moist and flavorful cake, perfect for any occasion. The secret? Don't let the small amount of batter fool you – it magically puffs up into a beautiful, golden-brown cake that’s sure to impress.
What I love most about this recipe is its versatility. The basic recipe is already incredible, but you can easily customize it to your liking. I often add blueberries for a delightful tartness that perfectly complements the sweet cake. Other berries like raspberries or blackberries would also work wonderfully. You can experiment with different nuts, too, like walnuts or almonds, depending on your preference. The crumb topping is incredibly easy to put together and is the perfect complement to the soft cake.
The best part? This recipe truly is simple. The steps are straightforward, and even beginner bakers can easily master it. The ingredients are readily available, and the baking time is manageable, even for a busy weekday. I often make this cake on Sunday afternoons, and it's a great treat to have throughout the week, whether for breakfast, a mid-afternoon snack, or even a special dessert after dinner. The cake keeps well for a few days, so you can enjoy it without worry.
One tip I want to share: make sure to use a tube pan. This will make it so much easier to get the cake out of the pan once it’s done baking. Trust me on this one!
Beyond being a quick and delicious recipe, this coffee cake holds a special place in my heart. It’s a taste of home, a reminder of my mother and the love she poured into her baking. It’s more than just a cake; it’s a connection to family and memories, a simple pleasure that brings joy to both me and those I share it with. So, I encourage you to give this recipe a try. It's a guaranteed crowd-pleaser that’s as easy to make as it is to enjoy. Happy baking!
Step-by-step
- Prep the crumb topping and set aside: 2/3 brown sugar, cinnamon, nutmeg, nuts (berries)
- Batter: Cream the butter and sugar
- Add 2 eggs
- Add 1/2 pint + tablespoon sour cream
- Mix until smooth
- Add flour, baking powder, baking soda, vanilla
- Add berries last
- Grease or Pam butter the tube pan
- Add 1/2 batter
- Add 2/3 crumb topping (for the middle)
- Add rest of batter
- Add rest of crumb topping
- Bake at 350 degrees for about 30-45 minutes. You'll see it start to pull away from the side of the pan and you'll be able to smell it.
