Sunday Morning Coffee Cake Recipe

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Sunday mornings deserve something sweet, rich and delicious! It’s quick and easy, lazy Sunday morning breakfast staple in my home.  I suggest serving warm with butter on top for an extra treat, but it’s also wonderful at room temperature! Enjoy!!


Cake Ingredients

1 1/2 cups flour
3/4 cup sugar
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs beaten
1 8 oz container of sour cream

Topping Ingredients
3/4 box of brown sugar
cinnamon to taste
2 tablespoons flour
chopped nuts (walnuts, pecans, almonds – whatever you want!)
3/4 stick butter melted


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Mix all cake portion ingredients in a bowl with a spoon until flour is completely moist.  Do not over stir.  Spread half of the batter into an 8×8 floured and greased square pan (or double recipe and use a 9×13 pan).  To make the topping:  put all dry ingredients into a bowl.  Decide on how much cinnamon you want, based on the taste. I suggest at least 1 tablespoon.  Drizzle butter over dry ingredients and stir with a  fork.  This should form a crumbly consistency.  If it ends up a little too wet, add more brown sugar.  If it’s too dry, add a bit more melted butter.  Sprinkle half of your topping onto the first layer of batter.  Drizzle/spread other half of your batter on top, and add another layer of topping.  Bake at 350 for about 35-40 minutes, or until a toothpick comes out nearly clean.  This is best served in small pieces (it’s pretty sweet if you pile on the topping), warm, with a dab of butter.  ENJOY!

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