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Nutrition Facts
Serving Size 1 (81g) Recipe makes 8 servings
Calories 307
Calories from Fat 111		(36%)
Amount Per Serving		%DV
	Total Fat 12.4g	19%
	Saturated Fat 4.2g	21%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 32mg		10%
Sodium 154mg		6%
Potassium 55mg		1%
Total Carbohydrate 46.1g		15%
	Dietary Fiber 0.7g	2%
	Sugars 27.5g
Protein 3.7g		7%
detailed view... how is this calculated?

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Nana's Coffee Cake

Recipe #132688 | 55 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: *Parsley*
Aug 8, 2005

This is my Nana's recipe, which I'm sure came from her Nana. My Mom added the cinnamon topping, and I like it that way. It is simple and good.

SERVES 8 (change servings and units)

Ingredients

Topping

1 1/2 tablespoons sugar
1/2 teaspoon cinnamon

Cake

1 1/2 cups flour
1 cup sugar
1/8 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/3 cup shortening
1/2 teaspoon vanilla
1/2 cup sour cream or sour milk

Directions

1
Preheat oven to 350 degrees Fahrenheit. Grease and flour an 8" or 9" cake pan.
2
Combine the topping ingredients (1-1/2 Tablespoons sugar and 1/2 teaspoon cinnamon) in a small bowl. Set aside and reserve for sprinkling on top of batter.
3
Combine the dry ingredients for the cake in a bowl.
4
In a separate large mixing bowl, beat together egg, shortening and vanilla. Gradually beat in dry ingredients; then beat in sour cream or sour milk.
5
Pour into prepared cake pan. Sprinkle the sugar/cinnamon mixture evenly over top of batter.
6
Bake at 350 degrees Fahrenheit for 40 to 45 minutes.

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Browse similar recipes by category

Course > Breakfast
Course > Desserts
Preparation > Time to Make > < 60 mins
Occasion > Brunch

Featured Reviews for This Recipe

From: HokiesLady

On Nov 14, 2008

Unbelievably perfect coffee cake. Baked for me in 35 minutes. I used a non-stick spray instead of greasing and flouring and had no problems at all with sticking in the pan. Even doubled the recipe and made a 9x13" pan of the cake. I did add about a 1/2 tsp of cinnamon to the batter as we love that spice but outside of that followed the directions exclusively. My DD came home from school and dove right in! 5***** all the way for sure! Tagged in Chef Alphabet Soup game today. Keeper for my files.

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From: unmistakable1

On Apr 8, 2008

Simplicity at it's best — phenomenal taste for such minimal effort! My cake baked up in about 30 minutes with no problems. Although I greased and floured the pan, I had a little trouble with the cake sticking, so next time I will probably line the bottom with parchment/wax paper (who wants to waste a crumb of this divine cake?! ). Thank you so much for sharing your Nana's recipe; I will be making this again and again!

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From: Chef Dudo

On Jun 18, 2007

Very nice coffee cake. Made it in a little bundt pan and it looked very pretty. The batter was rather stiff but the cake was light when done. As we are not much for toppings I decided to put half batter in the pan, then sprinkle with the sugar/cinnamon and then add the rest of the batter. When eating the cake it gave a very nice surprise to find the sugar/cinnamon in the middle. Thanks for posting.

1 person found this review helpful

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From: ColCadsMom

On Jun 8, 2007

I made this cake for a quick dessert after dinner. I used sour milk because I realized I was out of sour cream. I baked it in a 9 inch pan, and had the rack one step above the center. My oven took 34 minutes in that size pan and moved up one slot. The topping was a sweet crunchy layer that topped the cake off better than ANY frosting I've ever had. This is old fashioned goodness at it's very best! I put a small scoop of vanilla ice cream over the warm cake for dessert, and it was out of this world! I sliced another piece this morning and reheated it about 15 seconds in the microwave, and it was just as delicious with coffee as it was with ice cream. It is the perfect size for our family of 4 to have twice, once for dessert and once for breakfast. This will become a regular at our house, and I will make it for my parents to have for breakfast when I visit them in Alabama. Thanks Parsley, for posting such a delicious and versatile recipe!

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