Sunday mornings deserve something sweet, rich and delicious! This coffee cake is my all-time favorite, and was created by my big sister years ago. It’s become a quick and easy, lazy Sunday morning breakfast staple in my home. Enjoy!!
Cake
1 1/2 cups flour
3/4 cup sugar
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs beaten
1 8 oz container of sour cream
Topping
3/4 box of brown sugar
cinnamon to taste
2 tablespoons flour
chopped nuts (walnuts, pecans, almonds – whatever you want!)
3/4 stick butter melted
Mix all cake portion ingredients in a bowl with a spoon until flour is completely moist. Do not over stir. Spread half of the batter into an 8×8 floured and greased square pan (or double recipe and use a 9×13 pan). To make the topping: put all dry ingredients into a bowl. Decide on how much cinnamon you want, based on the taste. I suggest at least 1 tablespoon. Drizzle butter over dry ingredients and stir with a fork. This should form a crumbly consistency. If it ends up a little too wet, add more brown sugar. If it’s too dry, add a bit more melted butter. Sprinkle half of your topping onto the first layer of batter. Drizzle/spread other half of your batter on top, and add another layer of topping. Bake at 350 for about 35-40 minutes, or until a toothpick comes out nearly clean. This is best served in small pieces (it’s pretty sweet if you pile on the topping), warm, with a dab of butter. ENJOY! Check out more recipes!
2 Comments
This is so scrumptious that I would love to make this on a Sunday morning! But I really hope this is fast and easy, because I couldn’t wait that long to make this! I just want to eat it with my coffee! Pin worthy!
HAHAHA! It takes a little time to bake, but it’s WORTH IT!