Sandy’s Classic Coffee Cake

It’s officially May, which means we get to celebrate all of the amazing moms out there! Not only are moms amazing caregivers, friends, confidantes, and anything else you need them to be, they happen to also be the best cooks and bakers in the business! 🙂 Therefore, in honor of Mother’s Day we are excited to share with all of you a few of our favorite recipes from some of our favorite moms throughout the month of May!

One of our best friends, Jen, always makes this amazing coffee cake that we would literally sell an arm or a leg for. It is a family recipe from her amazing mother Sandy, and it remains one of Jen’s favorite things that her mom has been making for her since she was little. She constantly bakes it for us upon request and frequently brings it to functions in which it is always well received. Every. Single. Time. We have been dying to get our hands on the recipe, and this was our chance!

So, we are happy to share with you Sandy’s Classic Coffee Cake! Trust us, you are going to throw away all other recipes for coffee cake once you taste this one.

Sandy knows what she is talking about when it comes to Coffee Cake. Let me tell you! The ratio of topping to cake batter is perfection. The sweet smell of cinnamon and sugar is going to turn your kitchen into bakery heaven.

Go ahead and preheat your oven to 350 degrees, and prepare yourself as you are about to taste a piece of heaven! 🙂

What You Need

Dry Ingredients

2/3 cup white sugar

1/2 tsp salt

2 tsp baking powder

1-1/4 cups all purpose flour

Wet Ingredients

2 Tbsp shortening

1 egg, beaten

2/3 cup milk

1 tsp vanilla extract

For Topping:

1 tsp cinnamon

1/4 cup brown sugar

1/4 cup white sugar

*TIP: Sandy also recommends adding 1 cup of blueberries or even chopped nuts if you prefer to your topping to add some additional flavor. The options are endless! 🙂

Step by Step

  1. Preheat your oven to 350 degrees. Grease an 8 x 8 inch square baking pan and line with parchment paper.
  2. Combine your topping ingredients all together in a small bowl and set aside.
  3. In a medium mixing bowl, combine your flour, salt, and baking powder. Set aside.
  4. In a large mixing bowl, combine your sugar, shortening and egg until creamy. Mix in your dry ingredients with your milk and vanilla until fully combined.
  5. Pour half of your batter into your baking pan, and top with half of your cinnamon sugar topping. Pour remaining half of your batter into your baking pan, and top the remaining batter with the remaining half of  your cinnamon sugar topping.
  6. Baking for 25 – 30 minutes (until a toothpick comes out clean).
  7. Allow for your cake to cool for 10 – 15 minutes before serving.

 

Sandy's Classic Coffee Cake

Print Recipe
Serves: 1 8x8 inch cake Cooking Time: 30 minutes

Ingredients

  • 2/3 cup white sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1-1/4 cups all purpose flour
  • 2 Tbsp shortening
  • 1 egg, beaten
  • 2/3 cup milk
  • 1 tsp vanilla extract
  • TOPPING:
  • 1 tsp cinnamon
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • *TIP: Sandy also recommends adding 1 cup of blueberries or even chopped nuts if you prefer to your topping to add some additional flavor. The options are endless! 🙂

Instructions

1

Preheat your oven to 350 degrees. Grease an 8 x 8 inch square baking pan and line with parchment paper.

2

Combine your topping ingredients all together in a small bowl and set aside.

3

In a medium mixing bowl, combine your flour, salt, and baking powder. Set aside.

4

In a large mixing bowl, combine your sugar, shortening and egg until creamy. Mix in your dry ingredients with your milk and vanilla until fully combined.

5

Pour half of your batter into your baking pan, and top with half of your cinnamon sugar topping. Pour remaining half of your batter into your baking pan, and top the remaining batter with the remaining half of your cinnamon sugar topping.

6

Baking for 25 - 30 minutes (until a toothpick comes out clean).

7

Allow for your cake to cool for 10 - 15 minutes before serving.

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