Coffee cake is good cake. It's sturdy, dense and, if made correctly, moist. It's good for breakfast, lunch, snack, and any time in between. Coffee cake and I have a special relationship you see. I love it and it loves me, maybe a little too much. I tend to make this coffee cake when I'm feeling uninspired and I need to make a treat for lunches or to take somewhere. It's my "go-to" good snack cake.
It is very simple and has a surprise ingredient that contributes to it's deliciousness- mayo. Yup, good old mayonnaise makes an appearance in this cake and it is what makes is so good and moist. It's slightly sweet with a hint of spicy cinnamon, but it is just the basic version. Add nuts, fruit, chocolate chips, coconut or whatever else you might want to try out in the middle along with the cinnamon-sugar swirl and make it different every time.
I use the basic recipe the most, because everyone I have ever made it for loves it. You can bake this in a 9x13 inch baking dish for very tall pieces of cake, or in a jelly roll pan for a slightly smaller one. The jelly roll pan will yield more individual pieces while the 9x13 will yield very, very moist, tall slices. It's up to you!!!
Recipe found in my trusty Treasury of Mennonite Recipes :)
- 1 cup softened butter
- 2 3/4 cups sugar (I used 2 cups raw sugar and 3/4 cup brown sugar)
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1 cup mayonnaise
- 4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon cinnamon
Preheat oven to 350 º F. In a large bowl, cream the butter and sugar together. Add in eggs, one at a time, beating well after each addition. Combine the flour, baking soda, baking powder and salt in a bowl. Stir together the sour cream and mayo. Add the dry ingredients and the sour cream/mayo mixture alternately to the creamed egg/sugar/butter. Mix the topping in a small bowl. Spray your pan with non stick spray and spread out half of the batter. Sprinkle half of the filling over the batter and cover with the other 1/2 of the batter. Sprinkle on the remaining topping and bake for 55 min to 1 hour. Cake is done when a toothpick inserted near center comes out clean.
Drizzle with 1/2 cup powdered sugar mixed with 1 teaspoon vanilla and enough milk to make it spreadable if desired.