Sunday Coffee Cake Recipe
Description: A Sunday morning treat from the pages of my Fannie Farmer cookbook, this delectable “Sunday Coffee Cake” is perfect for any day of the week! It’s a delightful blend of flavors and textures that will surely become a favorite in your household. This recipe yields either two 8-inch round pans or one 13×9″ pan of irresistible coffee cake goodness.
- Cook Time: 30 minutes
- Prep Time: 30 minutes
- Total Time: 1 hour
- Recipe Category: Breads
- Keywords: Breakfast, Less than 60 Minutes, Oven
- Aggregated Rating: 4.5
- Review Count: 12
Nutritional Information (per serving):
- Calories: 1067
- Fat Content: 38.2g
- Saturated Fat Content: 9.9g
- Cholesterol Content: 108.2mg
- Sodium Content: 773.4mg
- Carbohydrate Content: 170.7g
- Fiber Content: 2.3g
- Sugar Content: 109.3g
- Protein Content: 13.3g
Ingredients:
- 2 1/2 cups flour
- 2 cups brown sugar
- 1/2 teaspoon salt
- 2/3 cup shortening
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup buttermilk
- 2 eggs
Instructions:
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Preparation: Grease and flour two 8-inch round pans or one 13×9 pan. (I prefer using the 13×9 pan for this recipe).
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Mix Dry Ingredients: In a mixing bowl, combine the flour, brown sugar, and salt. Toss together until well mixed.
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Incorporate Shortening: Add the shortening to the dry ingredients. Using a fork or pastry blender, work the shortening into the dry ingredients until the mixture resembles fine crumbs.
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Set Aside Topping: Scoop out 1/2 cup of the crumbs and set them aside. These will be used as the topping later.
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Add Leavening Agents and Spices: To the remaining crumbs, add the baking powder, baking soda, cinnamon, and nutmeg. Mix well to combine.
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Blend Wet Ingredients: Add the buttermilk and eggs to the dry ingredients. Stir until all ingredients are thoroughly blended. The batter should have a slightly coarse texture; it doesn’t need to be completely smooth.
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Prepare Pan: Spread the batter evenly in the prepared pan(s).
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Add Topping: Sprinkle the reserved crumbs evenly over the batter.
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Bake: Preheat the oven to 375°F (190°C). Bake the coffee cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Serve: Enjoy the coffee cake warm, straight from the pan.
Note: For the buttermilk, you can use any milk you have on hand. Simply add 1 tablespoon of vinegar per cup of milk to substitute.
This delightful Sunday Coffee Cake is perfect for sharing with friends and family over a relaxing breakfast or brunch. With its comforting flavors and tender crumb, it’s sure to become a beloved staple in your recipe collection. So why wait for Sunday? Indulge in this delicious treat any day of the week! 🍰☕
