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Marion Cunningham’s Coffee Cake

This coffee cake recipe from Marion Cunngham is easy to make and is good by itself but is even tastier with fruit and ice cream or whipped cream. (Renee Brock/Atlanta Journal-Constitution/MCT)

This coffee cake recipe from Marion Cunngham is easy to make and is good by itself but is even tastier with fruit and ice cream or whipped cream. (Renee Brock/Atlanta Journal-Constitution/MCT) Purchase photo reprints »

Serves 12

½ pound (2 sticks) butter, room temperature

1 cup sugar

3 eggs

2½ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup sour cream

5 teaspoons vanilla extract

Confectioners sugar for dusting cake (optional)

Preheat an oven to 350 degrees. Grease and flour a 10-inch tube pan or Bundt pan.

Put the butter in a large mixing bowl and beat for several seconds. Add the sugar and beat until smooth. Add the eggs and beat for 2 minutes, or until light and creamy. Put the flour, baking powder, baking soda and salt in a bowl and stir with a fork to blend well. Add the flour mixture to the butter mixture and beat until smooth. Add the sour cream and vanilla and mix well.

Spoon the batter into the pan. Bake for about 50 minutes, or until a straw comes out clean when inserted into the center. Remove from the oven and let rest for 5 minutes in the pan. Invert onto a rack and cool a little bit before slicing. Dust with confectioners sugar if desired. Serve warm.

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