By Carol Traulsen
I love a good coffeecake. It easier to make than a lot of other complicated breakfast treats. I don’t have the skills for baking croissants or brioches, but muffins and coffee cakes I can handle, and so can you. You don’t need a pre-made mix (I won’t mention the name here) to make a delicious coffee cake. Once you’ve tried this recipe you’ll realize it’s not just for breakfast. I’ve added light sour cream to keep it moist.
Pre heat the oven to 350 degrees
Grease an 8×8 inch square pan (a nine inch pan will do but it will take a little less time to bake)
Dry Ingredients:
1 ½ cups sugar 2 cups flour 1tsp baking powder ½ tsp. baking soda
Wet Ingredients:
¾ cup margarine or butter 1 tsp vanilla 2 eggs 1 cup light sour cream (use full fat if you ‘d like this what I used. 1 cup strawberry preserves. Again this was what was in my refrigerator, another flavor will work just as well.Topping:
1/3 cup brown sugar 1 ½ tsp ground cinnamonDirections:
Combine the dry ingredients. Set aside.
Cream together margarine and sugar until light and fluffy.
Add in eggs one at a time.
Add in dry ingredients and sour cream alternating them until just combined. Be careful not to over mix. I don’t use an electric mixer. I use a spoon and spatula so I don’t over mix the batter.
Pour half of batter in to pan top with the preserves spread it evening in the pan. Top with the remaining batter. Sprinkle cinnamon and brown sugar on top.
Bake 50-60 minutes
Alternatives:
I’ve substituted home made apple butter for the preserves and it’s fantastic. Pumpkin butter would work too.
Try it with just the cinnamon/brown sugar mixture in the center and no preserves still yummy!
Finishes and Flourishes:
Top with your favorite type of nuts, candied or dry roasted. Pecans, almonds, or walnuts are all great.
Try raisins or dried or candied fruit.
Combine a little powdered sugar and water (or milk) for a glaze and drizzle it on for a pretty finish fit for company.
Notes:
Most people bake coffee cake in a tube pan or springform pan. I baked this in a 8×8 square foil pan. It was a little, full but baked just fine. The filling may sink to bottom if not swirled in but it’s still delicious. Allow cake to cool and cut with a pie server, I promise it’s worth it.
