My mother is known for her exceptional cooking and baking skills. Her “Koffee Cake” is known far and wide and for good reason. She spells it with a “K” because, as she says, there is no coffee in it, and the K makes it her own!
Ingredients:
For the Cake:
- 4 cups of all-purpose flour
- 3 heaping teaspoons of baking powder
- 1 teaspoon of baking soda
- pinch of salt
- 1 cup (2 sticks butter) of butter
- 1 1/2 cup of sugar
- 4 beaten eggs
- 2 cups of sour cream mixed gently with 1 teaspoon of baking soda
- 2 teaspoons of vanilla
For the Topping:
- 1 cup of flour
- 1/2 cup of brown sugar
- 1/2 cup of butter
Directions:
For the Cake:
- Spray or grease a bundt pan, springform, or tube pan. Preheat oven to 350 degrees.
- Sift dry ingredients together.
- In a small bowl, combine the sour cream with 1 teaspoon of baking soda. Mix gently and wait until it bubbles over the top. Cream the butter and sugar. Blend in the beaten eggs, vanilla and sour cream.
- Stir in dry ingredients. Layer the batter with the chosen variation, either pecan or apple, starting with the batter and ending with the batter.
- Top with crumb topping.
- Bake for 45-60 minutes or until a cake tester comes out clean.
For the Topping:
1) Cinnamon Sugar and Pecan:
Combine 2 cups of chopped pecans, 3-4 teaspoons of cinnamon, and 3 tablespoons of brown sugar.
2) Apple Cinnamon:
Combine 3 red apples (in season and peeled and sliced thin), 4 teaspoons of cinnamon, and 2-3 tablespoons of white sugar.
