The Perfect Fall Dessert – Easy and Delicious Vintage Coffee Cake Recipe
In my thrifting adventures, I always get excited when my finds come with bonus goodies. The 1880’s Encyclopedia I shared previously was filled with pressed flowers and a stashed letter from the 1930’s. It made me feel like I got to peek into the time long gone. Considering books are a perfect hiding spot, it’s no surprise that I’ve had the most luck finding these extras while growing my home library. One of the books I picked up at a neighborhood garage sale, hid three old-looking index cards with handwritten recipes. One of them was this coffee cake. The recipe promised it was quick, but I was also hoping for easy. And all the cinnamon, makes this delicious vintage coffee cake recipe a perfect Fall Dessert.
Now, I am not a baker, and have probably had more flops in the kitchen than I’d like to admit. But, this recipe seemed easy enough. Also, I was intrigued to recreate a coffee cake that was seemingly a tried-and-true recipe in someone’s home for generations. At least, that’s what I chose to believe. I imagined friends sitting around a table savoring the cake with some good coffee, catching up on life and enjoying each other’s company.
The Coffee Cake Recipe in its Full Delicious Glory
The best and, in my case, extremely surprising part was that I had ALL needed ingredients (even the optional pecans!!!) in my kitchen. This sure doesn’t happen often, so I went for it.
And if you have trouble reading cursive, here is the full recipe (without my life story! š )
Quick Sour Cream Coffee Cake
Equipment
- mixing bowls
- spatulas
- 9"x9" pan
Ingredients
Cake Batter
- 1 1/2 cups flour
- 1 cup sugar
- 1 tsp cinnamon optional
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sour cream
- 2 eggs
Streusel topping
- 3 tbsp flour
- 3 tbsp butter
- 6 tbsp sugar
- 3/4 tsp cinnamon
- 1/2 cup chopped pecans optional
Instructions
Cake Batter
- Whisk together flour, sugar, cinnamon, baking powder, baking soda and salt.
- In a separate bowl mix and beat sour cream and eggs.
- Combine the two mixtures well.
- Pour into a lightly greased 9"x9" pan and start on the topping.
Streusel Topping
- Mix flour, butter, sugar and cinnamon and blend together until they crumble. Distribute evenly over the cake batter.
- Sprinkle chopped pecans.
- Bake at 350 degrees for 20 minutes.
Give This Fall Dessert a Bake and Enjoy!
I have to say it was as easy as it seems and more delicious than I expected – sweet and moist. It is a great cake to share with friends over coffee. And a perfect dessert for fall. For that bitter coffee kick, I paired the sweet taste with a strong Turkish coffee for amazing balance. And I served goodies in Vintage Denby Ode Stoneware cup and plate in Mustard.
