When I was a kid, my mom used to bring home from the grocery store one of our favorite treats: Entenmann’s coffee cake! This recipe from the Farm Journal’s Country Cookbook is my homemade tribute to that happy memory.
Sugar-Top Coffee Cake
taken from Farm Journal's Country Cookbook
Servings: 6
Ingredients
- 1 egg
- ¾ cup sugar
- 1 tbsp melted butter
- 1 cup sour cream
- 1 tsp vanilla
- 1½ cup sifted flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
- Brown Sugar Topping
Instructions
- Beat the egg until frothy, then beat in sugar and butter. Cream until light and fluffy. Add sour cream and vanilla; blend well.
- Sift dry ingredients together; add to the sour cream mixture. Blend well.
- Pour into a greased 8" square pan. Sprinkle with Brown Sugar Topping.
- Bake at 375° for 25-30 minutes or until cake tests done. Serve warm.
Notes
BROWN SUGAR TOPPING: Mix ½ cup firmly packed brown sugar, 2 tbsp. flour, ½ tsp. cinnamon and 2 tbsp. softened butter until crumbly.
Previous Posts from the Year of Vintage Recipes
- a “breakfast for dinner” option: Cheese/Bacon Pie
- a Good Friday tradition: Hot Cross Buns
- a hearty bread that is great for sandwiches: Old Fashioned Oatmeal Bread
- a sweet treat, perfect for hot summer days: Crispy Sundae Crunch
That looks yummy!! 😋
I need to make two next time – gone in five minutes!