Marion Cunningham's Coffee Cake – a delicious recipe with butter, sugar, eggs, flour, baking powder, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350F.
2
Grease and flour a 10-inch tube pan or Bundt pan.
3
Put the butter in a large mixing bowl and beat for several seconds.
4
Add the sugar and beat until smooth.
5
Add the eggs and beat for 2 minutes, or until light and creamy.
6
Put the flour, baking powder, baking soda, and salt in a bowl and stir with a fork to blend well.
7
Add the flour mixture to to the butter mixture and beat until smooth.
8
Add the sour cream and vanilla and mix well.
9
Spoon the batter into the pan.
10
Bake for about 50 minutes, or until a straw comes out clean when inserted into the center.
11
Remove from the oven and let rest for 5 minutes in the pan.
12
Invert onto a rack and cool a little bit before slicing.
13
Serve warm.
1116
kcal
Calories
66
g
Fat
113
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 pound (2 sticks) butter, room temperature, 1 cup sugar, 3 eggs, 2 1/2 cups all-purpose flour, and more.
Yes, Marion Cunningham's Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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