Mrs. Stahl’s Sour Cream Coffee Cake

Sour Cream Coffee Cake

Back in the day when sleep overs ruled the weekend, everyday was a bad hair day, and we were dropped off at the movies, coffeecake was the breakfast of champions. I must have had 3 slices every time we were at Megan’s (Megan has an awesome blog, follow her!) house for a sleepover.

-Edit

Mrs. Stahl has graciously provided me with the recipe she uses. Please bake this and enjoy!!

1 egg
3/4 c. sugar
1 T. melted butter
1 c. dairy sour cream
1 t. vanilla
1&1/2 c. sifted flour
2 t. baking powder
1/4 t. baking soda
1/2 t. salt

Topping
1/2. c. brown sugar, firmly packed
2 T. flour
1/2 t. ground cinnamon
2 T. softened butter

Beat egg in bowl with electric mixer at medium speed until frothy. Add sugar and 1 T. butter, beating until light and fluffy. Add sour cream and vanilla; blend well.
Sift together 1&1/2 c. flour, baking powder, baking soda and salt. Stir into sour cream mixture; blend well. Pour into greased 8 inch square baking pan.
Combine topping ingredients and mix until crumbly. Sprinkle over batter.
Bake in 375 degree oven for 25-30 minutes. Serve warm.

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5 thoughts on “Mrs. Stahl’s Sour Cream Coffee Cake

  1. Whoa hey, Michelle, stoked about your blog! And I miss my mom’s coffee cake so much… and you! And just cooking in general, ’cause here I just have to eat whatever’s in the house. bleh.

    LOVE,
    Megan

  2. Mrs. Stahl

    Hi Michelle:
    I enjoyed reading your blog and it was fun hear you have a culinary teenage memory from our house. Here is the real recipe for Sugar-Top Coffee Cake (from Farm Journal’s Best Ever Recipes) It has quite a bit less butter than the one you referenced in your blog, which is nice. I usually make this with low fat sour cream so you can feel a little better about eating 3 pieces!

    1 egg
    3/4 c. sugar
    1 T. melted butter
    1 c. dairy sour cream
    1 t. vanilla
    1&1/2 c. sifted flour
    2 t. baking powder
    1/4 t. baking soda
    1/2 t. salt

    Topping
    1/2. c. brown sugar, firmly packed
    2 T. flour
    1/2 t. ground cinnamon
    2 T. softened butter

    Beat egg in bowl with electric mixer at medium speed until frothy. Add sugar and 1 T. butter, beating until light and fluffy. Add sour cream and vanilla; blend well.
    Sift together 1&1/2 c. flour, baking powder, baking soda and salt. Stir into sour cream mixture; blend well. Pour into greased 8 inch square baking pan.
    Combine topping ingredients and mix until crumbly. Sprinkle over batter.
    Bake in 375 degree oven for 25-30 minutes. Serve warm.

  3. Pingback: WIAW- The Final Home Edition « Tacoma Aroma Eats With Essence of Curry

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