Sugar-Top Coffee Cake
Farm Journal’s Country Cookbook Copyright 1959,1972
1 egg
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.
I want to try this recipe. Only 1 tbls of butter? That seems like so little.
ReplyDeleteI double-checked and it's correct. The sour cream provides the fat so I'm not sure what the butter does.
ReplyDeleteMy school actually does this cake (not sure if its the same recipe since I haven't tried to make it yet) and it tastes really good. I think I'll try it soon.
ReplyDeleteThis is a great recipe and I've made it many times. The cookbook is pretty good too for other recipes. There is also a Farm Journal Bread Book that is great. One recipe I remember is for Buttermilk White bread (I think). I have lost that book in a move so anybody who has it, please look up that recipe. Thank you!
ReplyDeletePat
I think this is it. Bake it. ITS GREAT.
ReplyDelete