This sparkling, fizzy punch is a terrific crowd-pleaser thanks to the abundance of fruit juice and color.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pan |
Ingredients
- ½ cup shortening
- 1 cup white sugar
- 2 eggs
- 1 cup sour cream
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream together the shortening and 1 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of the batter into prepared pan. Mix together 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle half of mixture over batter in the pan. Cover with remaining batter, then top with remaining cinnamon sugar.
- Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
| Calories | 428 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 381 mg |
| Sugars | 32 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Great with my tea for breakfast (or anytime…)!
I made a couple of minor subs here, using butter instead of shortening and some brown sugar in place of white (about half). The cake part was AMAZING..so fluffy! But the topping was a little boring. Next time I would add some nuts or butter/flour to make it more of a streusel.
You can ALWAYS trust Chef John’s recipes. Thanks John.
The taste was great, but we had trouble the topping on the cake.
Was great
This recipe was impressive. After reading other reviews, I armed myself with a plan. Need I say it..YES I deviated from the recipe a bit.. I added vanilla extract and also i used dark brown sugar instead of white for the filling & topping. It came out marvelously. Don’t drink coffee but it’s great with tea. My family liked as well, very fluffy & moist.
Great coffeecake recipe! I used butter instead of shortening and added cooked apples to the batter and the top before baking in a 13X9 pan. It was perfection – very moist and not too sweet. Thanks for sharing the recipe!
I thought this was great. I added 1/2t vanilla and 1/4t cinnamon to the batter; also added chopped walnuts to the sugar/cinnamon mixture. I topped it all with Alton Brown’s doughtnut glaze. I thought this cake was wonderful. The cake was moist, plenty sweet… delicious! THX for the recipe.
awesome!I made this for a friend and ended up eating it myself so I had to make another one… however I used brown sugar and added some pecans. my friends loved it and kept asking me when I will make this cake again. thank you for sharing this recipe
The basic recipe is fantastic. It does need more topping though. I have make this a couple time adding canned peaches, frozen blueberries, or jam and it works out perfectly. I’ve also used yogurt instead of the sour cream and it works just as well or better.
What can I say except Wow and double wow. I am a bakers daughter and found this cake to be moist, easy to make…but it was harder to keep any for myself and my morning cup of coffee. I did manage to take a photo to post here.
This coffee cake rose beautifully and has perfect texture but is a little on the bland side. I made the recipe exactly as written even though the other reviewers said it needed a little something. I will make again but will add some vanilla and brown sugar to spice it up a little. Thanks for submitting!
I am always trying to find a streusal coffee cake that compares to those Hostess cakes. This was close. I had to subtract a star because the batter did need a little something. I added 2tsp vanilla and a little cinamon and nutmeg. I also found the batter thick, so it was a little hard to spread. I made this cake with butter, I dont keep shortening in my house. I made a streusal topping (butter, brown sugar, sugar & grahman cracker)and put that in the middle and on top. I always reserve streusel and when the cake comes out of the oven I melt it with a little milk or vanilla almond breeze and 1 tsp honey. I lightly drizzle the melted goodness on the cake slice and on the serving plate. Tonight it was just me & the hubby eating the cake….I even drizzled it on our paper plates, lol….sooo yum!!!!
Light, fluffy and very good. I used butter instead of shortening and added 1 tsp. of vanilla to the batter. For the filling, I used brown sugar instead of white and took a knife and swirled it through the batter before baking. Very moist, I might add nuts to the filling next time for some crunch…..
Wow, this is the lightest and fluffiest (is that even a word? I don’t really care :b) cake I have ever made. I made a couple of modifications, I used 2 tsp baking powder instead of baking soda, 1 cup evaporated milk + 1 2/3 table spoons vinegar in place of sour cream. Having read things about it being tough, I beat the margarine/sugar (which I cut down cause I don’t like sweet things much) more, added the eggs together and whipped it in hope for it to be lighter. Than I folded into the flour/sour cream alternatively and baked it round 37 minutes at the temperature stated. Yum! Next time though, I will prob not put the sugar on top, kinda hard when the only way for me to remove the cake is to flip it, may totally cut the sugar out next time for it to be “healthier”
This is a very good basic recipe for coffee cake! The batter was much more muffin-like than I anticipated and needed to be pushed to the sides of the pan, which was harder to do for the second layer without messing up the first. Be careful not to over-mix! I made a “perhaps slightly more healthful” version and made it with white whole wheat flour, smart balance (instead of shortening), and fat-free sour cream. I also added 1 tsp of vanilla as others had suggested. Definitely adaptable to add things like currents, raisins, walnuts, pecans, etc as you like.
I found this recipe a bit eggy tasting and dry without enough sugar/cinnamon in the middle. I substituted butter for shortening and used a square glass pan (add 10 minutes to bake time,) so that may have affected the recipe. If I tried it again, I would double the cinnamon/sugar that goes in the middle of the recipe. This cake fortunately was better the second and third day, after refrigeration.
I made this last night and it was meant to be a breakfast cake for hubby in the morning. Well, our home smelled so good while it was baking that we decided to eat some for dessert. It was still warm and light with a light flavor and crusty top. Delicious! This morning I found a note from hubby that it was wonderful in his milk for breakfast, too! I took someone else’s advice and folded in the dry ingredients and sour cream instead of beating them in to avoid a tough batter. I used brown sugar for the filling/topping and also flecks of butter. The cake rose very well, and was very moist. I refrigerated it overnight and this morning it seemed heavier and denser. It was sweet but not overly so which is exactly what I like. Great recipe, Terri! It’s going to be a regular at my house.
This was a tasty recipe, but more of the cinnamon-sugar mix in multiple layers as well as laid in a 13×9 pan and this would be perfect!!
This is a very tender cake, & has a good crumb.
We enjoyed this, nice with a glass of milk or a cup of coffee. I did add a tsp of vanilla to the batter and double the topping/filling as sugggested-even so the cake was a bit bland. Not sure if I would make again.