My Favorite Recipe from Mom
By Danielle Hunt
The Hunt Family Coffee Cake
This family recipe has been a hit for as long as I can remember.
Although I try my very best to create it just like my mom, hers is always better. It’s been made for countless brunch parties, used as a celebratory or condolence baked good, and constantly requested to be brought as my ’breakfast contribution’ during vacations/sleepovers over the years.
My favorite way to eat it: slightly warmed with tea or coffee in the morning.
This can be made nut-free by excluding the walnuts in the toppings mixture. Enjoy!
Ingredients:
1/2 cup butter or shortening of choice
1 cup sugar
2 large eggs
1 cup Dairy sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Topping:
1/2 cup chopped walnuts
1 teaspoon cinnamon
1/4 cup brown sugar
Directions:
Preheat oven to 350
Combine all dry ingredients in a small bowl
Cream butter with sugar in a large bowl
Beat in eggs
Add dry ingredients to wet, while alternating with sour cream (fold in)
Stir in vanilla
Pour 1/2 of the combined batter into a tube pan
Sprinkle 1/4 of the topping mixture over the batter
Pour the remaining 1/2 of batter in the pan
Cover with the remaining topping mixture
Bake for 40-45 minutes
Danielle is currently a Clinical Research Specialist with the Division of Sports Medicine at Boston Children's Hospital. She is also a licensed and certified Athletic Trainer with her Master's degree in Exercise Physiology and Sport Sciences. Danielle was born and raised in the outskirts of Boston and loves exploring the city, especially the food and workout scenes.