Quick Coffee Cake

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Chef Extraordinaire
Moderator Emeritus
Sep 13, 2010
near Montreal, Quebec
Quick sour cream coffee cake
adapted from Joy of Cooking, 1975 edition, ISBN 0-672-51831-7

Preheat oven to 350 F.
Prepare an 8"x8" or 9"x9" square pan. I butter the pan and sprinkle with flour.

streusel topping

  • 2 tblsps flour
  • 5 tblsps brown sugar
  • 1/2 tsp ground cinnamon
  • 2 tlbsps cold butter
  • 1/2 cup chopped walnuts or pecans

Mix the flour, brown sugar, and cinnamon. Add the butter and blend it with a pastry cutter or fork, so the butter pieces are tiny. Add the choped nuts. Put it in the fridge and make the batter.

coffee cake batter

  • 1 1/2 cups whole grain wheat flour (hard or soft)
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup cultured sour cream or yoghurt
  • 2 eggs

  1. Mix the dry ingredients in a bowl with a fork or whisk.
  2. Whisk the eggs and sour cream or yoghurt well.
  3. Add the dry ingredients to the egg mixture and stir (I use a silicone spatula) until just moistened. This works on a muffin principle, so don't over beat it.
  4. Pour it into the prepared baking pan.
  5. Put the streusel topping on top.

Bake for 20-30 minutes, until a toothpick comes out clean. It bakes faster in the larger pan.
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