Sunday, September 25, 2005
Sugar-Top Coffee Cake
Farm Journal’s Country Cookbook Copyright 1959,1972
¾ c. sugar
1 tblsp. melted butter or regular margarine
1 c. dairy sour cream
1 tsp. vanilla
1 ½ c. sifted flour
2 tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
Brown Sugar Topping
Beat egg until frothy; 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 in moderate oven (375 degrees F) 25 to 30 minutes, or until cake tests done. Serve warm.
Makes 6 servings.
Brown Sugar Topping: Mix ½ cup brown sugar, firmly packed, 2 tblsp. flour, ½ tsp. ground cinnamon and 2 tblsp. softened butter until crumbly.
This was just what I wanted from the cake part of this coffeecake. I prefer a crumb topping that isn't as crunchy as this but that was forgiven, the cake was so good.
I have no idea where I acquired this cookbook, Farm Journal's Country Cookbook. The jacket is missing so it often gets overlooked but I think I'll be trying other recipes from this book. It may become one of my favorites.