Comfort Coffee Cake


1/2 cup (125 mL) butter
1 1/2 cups (375 mL) sugar
3 eggs
3 cups (750 mL) flour
3 tsp (15 mL) baking powder
1 1/2 cups (375 mL) sour cream or buttermilk
1 1/2 tsp (7 mL) baking soda
1/2 cup (125 mL) packed brown sugar
1 tsp (5 mL) cinnamon
2 tsp (10 mL) cocoa


Preheat oven to 350°F (180°C). In a bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time. Mix well after each addition. In a separate bowl, combine flour and baking powder. In another bowl, add baking soda to sour cream (or buttermilk) and whip until well mixed. To the butter mixture, add flour alternately with sour cream mixture and mix well until blended. Combine brown sugar, cinnamon and cocoa in a separate bowl. Pour 1/2 of the cake mixture into a well greased angel food cake (tube) pan. Sprinkle 1/2 of the brown sugar topping over the batter. Add remaining batter. Cut through batter with table knife, 2 or 3 times to marble. Sprinkle on remaining topping. Bake one hour in 350°F (180°C) oven or until done. Makes 12-14 servings.

Tip: This recipe can also be made in two loaf pans.

Nutrients per serving:

Calories: 342.1
Protein: 5.4 g
Carbohydrate: 55 g
Fat: 11.6 g
Sodium: 282.9 mg