Flashback Fridays! Coffee Cakes.

Fridays! Time for Flashback Friday with Suzy at Kitchen Bouquet! Check out Suzy's blog to see the other flashbacks from around the blog world. and don't forget on June 11th, Suzy will be hosting a good old fashioned Ice Cream Social! So get out your recipes for your frozen treats or grab a Ben & Jerry's from the freezer and join in. Details to follow in the next few days.

Today I'm flashing back to a really good Coffee cake recipe that I've been making for years. A teacher aide at my kids school when they were little brought it in one day and we raved about it. I'm pretty sure I posted this in my first long lost blog, the one that got deleted. Don't ever push that delete button just to see what happens. I found out it's pretty much permanent. I know I used one of the pictures in my banner. but it's a really great recipe and I thought I'd flash back to it because there is nothing like a really good piece of coffee cake!

It's my dad's birthday today! He loved nothing better than to come home after a bunch of errands and have an ice cold glass of milk and a slice of cake. His favorite was a Brooklyn Blackout Cake but he'd never say no to a piece of Coffee Cake, Pound Cake, Sponge Cake or just about any other kind of cake. He would have been 81 years old today.

Coffee Cake
from Mrs. Watson
Printable Recipe

TOPPING:
1 cup sugar
5 tablespoons chopped walnuts
2 tablespoons cinnamon
2 tablespoons sweetened shredded coconut

CAKE:
3 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup butter (unsalted)
2 cups sugar
4 eggs, room temperature
2 cups sour cream
2 teaspoons vanilla

FOR TOPPING: Combine all ingredients and set aside.

FOR CAKE: Preheat oven to 350 degrees. Butter 9 X 13" pan. Sift flour, baking soda and salt into medium bowl. Cream butter with sugar in large bowl until light and fluffy. Beat in eggs one at a time. Beat in sour cream and vanilla. Mix in dry ingredients until just blended. Spoon into prepared pan. Sprinkle with topping. Swirl knife through topping and batter. Bake until tester comes out clean, 45-50 minutes.





The recipe makes a really good muffin, too! I used a square crumb cake pan like this one from Amazon. You can use it for brownies, muffins, cheesecakes, whatever.

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