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Epicurious

Marion Cunningham's Coffee Cake

3.3

(14)

Recipe information

  • Yield

    Makes one 10-inch tube cake

Ingredients

1/2 pound (2 sticks) butter, room temperature
1 cup sugar
3 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
5 teaspoons vanilla extract

Preparation

  1. Step 1

    Preheat the oven to 350°F. Grease and flour a 10-inch tube pan or Bundt pan.

    Step 2

    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 to the butter mixture and beat until smooth. Add the sour cream and vanilla and mix well.

    Step 3

    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. Serve warm.

TagsCakeDessertSour CreamDairySideBrunchBreakfastNut FreeEasyBakingElectric MixerGourmet
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