Great coffee cake from The Breakfast Book (page 256) by Marion Cunningham

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jdub1371 on July 24, 2025

    Lovely, moist, not too sweet, more of a tea bread than coffee cake. Made half a recipe of the vanilla version and folded in a cup of fresh blueberries. Fit perfectly into an 8-1/2" loaf pan. Baked in 50 minutes. I didn't have quite enough sour cream so topped it off with 5% Greek yogurt, probably about 2:1. Made on Saturday, stayed moist and delicious (well-wrapped) through Tuesday. By Wednesday the last piece was slightly less moist but still good to eat. I'm eager to try the Raisin and Spice version.

  • Bessp on July 19, 2025

    I made the apple and walnut variation. The cake was easy to make, I probably could have done it in one bowl if I wanted to. The batter is quite thick, but that's pretty typical of this style of cake. It doesn't exactly read coffee cake to me, since there's no streusel.

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