Total Time
55mins
Prep 20 mins
Cook 35 mins

A rather new adopted recipe that we have enjoyed.

Ingredients Nutrition

Directions

  1. reheat the oven.
  2. Spray an 8-inch springform pan with vegetable cooking spray and set aside.
  3. To prepare topping,in a small bowl, combine dry ingredients.
  4. Using a pastry blender or 2 knives, cut in margarine until coarse crumbs form. Set aside.
  5. To prepare cake, in a medium bowl, combine the dry ingredients. Mix well.
  6. In a large bowl, whisk egg whites, sour cream, milk, and oil.
  7. Add flour mixture; stir until just combined.
  8. Spoon batter into prepared pan.
  9. Sprinkle topping over batter.
  10. Bake until a toothpick inserted in center comes out clean, about 40 minutes.
  11. Place pan on a wire rack; cool for 10 minutes.
  12. Remove side of pan; cool cake completely.
  13. NOTES: Fruit toppings give coffee cakes extra flair.
  14. After spooning batter into the pan, try arranging thin slices of apple over the top, then proceed as directed.
Most Helpful

Lori - this is a very dense but flavorful coffee cake. I was a bit surprised at how thick the batter turned out - it was almost like a bread dough - sticky and very thick so I did add a bit more sour cream to try to help but it was very doughy. It still baked up in the 40 minutes. It is great warmed up the next day - as my DH and I prefer a less dense coffee cake and the reheating helps the density. It has such great flavors and is not overly sweet which is perfect for us! Made for the Gimme 5 Tag Game!

HokiesMom January 18, 2009

I have only used this recipe for the topping. I have used the topping 2 times on Blueberry Coffee Cake Muffins,only because I like these muffins. I will try your cake one time though it does look great. thanks for the posting

knaylor76 December 30, 2007