Kay’s Coffee Cake
Mom’s coffee cake, its amazingly simple. The batter looks like it won’t be enough but it fluffs up beautifully.
Use a tube pan so you can get it out. I also add blueberry’ s which add a nice tart to the sweet. One of my go-to favorites :)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 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
Prep the crumb topping and set aside = 2/3 brown Sugar - Cinn - Nutmeg - Nuts (berries) Batter Cream the Butter and Sugar Add 2 Eggs Add ½ Pint + Tablespoon Sour Cream Mix until smooth Add Flour, Baking Powder Baking Soda Vanilla Berries last Grease or Pam Butter the Tube Pan Add ½ Batter Add 2/3 Crumb Topping (for the middle) Add rest of Batter Add rest of Crumb topping Bake 350 degrees 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....
