February 15, 2017

Make America Coffee Cake Again

I built a coffee cake on Sunday because we had a finalist for our high school principal position coming on Monday and I wanted to provide baked goods for the parent coffee because I am desperate for approval. Actually, I don’t give a hoot what people think of me to such an extent that I just used the expression “I don’t give a hoot” with no shame at all and really I just like feeding people.

Anyway, we had a snow day on Monday, which was just as well because the coffee cake was too dry. So on Monday, I alternated between baking and shoveling. This was fortunate because I ate like a quarter of the cheesecake I made and the shoveling helped counterbalance the disgustingness of eating a quarter of a cheesecake. But OH MY GOD there are 24 ounces of cream cheese in a cheesecake.

I also made cookies for Lilah’s Valentine’s Day party at school. They had planned a pencil exchange but of course the pencils we ordered hadn’t come in yet. Fortunately, a friend was running out for pencils for her daughter and picked up some for us. In keeping with her mother and brothers, Lilah had no interest in making cards to go with the pencils, having met the minimum requirement for third-grade Valentine’s Day participation and choosing to knock off the rest of the day in front of the fire with a book.

But I digress. Cookies. Chocolate cream cheese thumbprint cookies. I posted a picture of this same devilish concoction a couple days ago.

And I remade the coffee cake:

2 sticks of butter, softened

½ cup sugar

½ cup brown sugar

4 eggs separated (I may try 5 next time)

1 cup sour cream

2 ½ cups whole wheat pastry flour (whole wheat. See, it’s good for you.)

2 tsp. baking powder

1 tsp. baking soda

¼ tsp cardamom

¼ tsp nutmeg


¼ cup sugar (or more) mixed with a teaspoon of cinnamon

Apple butter. Because OF COURSE apple butter.

(I’m into ALL CAPS today. And I don’t even follow the Trump Twitter feed.)

  • Preheat oven to 350. Put a pan of water several inches deep in the oven while you bake.
  • Mix together dry ingredients.
  • Cream butter. Cream in sugars. Mix in egg yolks and sour cream.
  • Add dry ingredients to butter mixture and mix until well blended.
  • Beat egg whites until stiff peaks. Mix 1/3 of egg whites into the butter mixture to lighten, then carefully fold in the remaining egg whites.
  • Butter a bundt pan. You know, the normal sized one.
  • Spread 1/3 the mixture on the bottom. Then heavily sprinkle cinnamon sugar on top. You can use even more than I call for. Then spread the next 1/3 of the mixture.
  • On top of the mixture, make a generous ring of apple butter all the way around, keeping to the center of the mixture. You should have an apple-butter circle in the center of your cake batter. Top with the last 1/3 batter.
  • Leaving the pan of water to the side in the oven, bake until done, which is when the doohickey comes out clean. I’m sorry, but I don’t know how long that is. Maybe 40 minutes? You want the top to just be starting to brown, not to get all golden.
  • Cool on a rack. When totally cool (like ME), drizzle a glaze over the top. I used ½ cup powdered sugar, 1 tablespoon water, and maybe a teaspoon or so of maple syrup, mixed together and put into a pastry bag.


This was delicious and just the right consistency. Perfect with a cup of coffee. Or while reading a book by the fire. Or even for nibbling while you make tiny little Valentines for your entire class, if that’s how you roll.

(Full confession: This is a picture of the dry coffee cake, which from the outside is identical to the delicious coffee cake.)

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