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For the last few weeks, I’ve been craving coffee cake. Strange, I know. But I wanted a buttery coffee cake topped with cinnamon and pecans to eat as a morning snack.
I’ve made coffee cakes over the years but not often enough to have a favorite recipe. So I had to search for one to cook.
I have lots of cookbooks. Too many, actually. One that I love thumbing through actually features coffee cakes. But they all had too much butter for my liking. I found the recipe I wanted to make in a favorite cookbook that I have used through most of my marriage, “Martha White: Southern Sampler.” My favorite chapter is titled Breakfast Breads.
The recipe for sour cream coffee loaf is as basic as it gets: butter, sugar, eggs, sour cream, lemon peel and flour with a crumb topping made of pecans, brown sugar and cinnamon.
I knew the cake would be delicious as soon as I grated the lemon peel into the batter! I love adding lemon peel to baked goods. My second hint of how good this bread would be came as it was baking. Oh my goodness, my house smelled so good with a mix of butter, cinnamon and lemon.
Reggie and I had a small supper that night, so we ate a slice of coffee cake as dessert. We both loved it and talked about how good it would be the next morning.
For the next few days, Reggie and I took a slice of coffee cake to work. We both agreed it was actually better after a day or two and took on the texture of a pound cake.
Sour Cream Coffee Loaf
1/2 cup (1 stick) butter, softened
1 1/4 cup granulated sugar (I used 1 cup)
1 cup (8 ounces) dairy sour cream
1 teaspoon grated lemon peel
2 cups sifted self-rising flour
1/4 cup chopped pecans
3 tablespoons browns sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees.
Grease bottom of 9X5X3-inch loaf pan.
Cream butter and sugar together in mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Fold in sour cream and lemon peel. Gradually fold flour into creamed mixture (do not beat). Spoon half of batter into prepared pan. Combine pecans, brown sugar and cinnamon in small bowl; sprinkle half of topping over batter. Spoon remaining half of batter into pan; sprinkle with remaining half of topping. Gently pat down.
Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan and cool on wire rack.
For easier slicing, wrap loaf and store ovrnight in cool place. Makes 10 to 12 servings.
“Martha White: Southern Sampler”