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| ANGELA'S SOUR MILK COFFEE CAKE | |
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1/2 c. shortening or butter 1/3 c. brown sugar 2/3 c. sugar 2 eggs 1 c. sour milk (or milk + tsp. lemon juice) 1 tsp. vanilla 1 tsp instant coffee 1 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. cloves 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 1/3 c. flour 1/2 c. golden raisins (optional) Topping: 1/3 c. brown sugar 1/2 c. chopped nuts (optional) 1 tsp. cinnamon 1/2 tsp. nutmeg If using fresh milk, add a teaspoon of lemon juice and let it sit for 15 minutes before using. Cream together softened shortening and sugars. Blend together remaining ingredients except baking soda, baking powder, and salt. Mix on high speed for 2 minutes. Add remaining ingredients; blend well. Pour into a well-greased and floured tube pan, or 9-inch round cake pan. Combine topping ingredients. Sprinkle on most of the topping; marble (swirl) it into the cake. Sprinkle on remaining topping for garnish. Bake 45 minutes at 350°F. Remove from oven and let cool until cake is cool enough to handle. Remove from pan. Dust with a powdered sugar/cinnamon mix. Drizzle thin powdered sugar frosting (sugar and water, mixed) over the top. For best results, serve warm with fresh coffee. Submitted by: Angela Lyons | |
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recipe reviews #190055
Sharon B. (Connecticut) says:
I made this coffee cake today (5/26/2023) this time using 1/2 cup dark chocolate chips instead of raisins. I used 2 teaspoons almond extract instead of vanilla and increased the flour to 2 cups. It came out delicious, well liked by the family. I plan to make it again.
#188619
Sharon B. (Connecticut) says:
I made this coffee cake today. I used 1/2 cup dried cranberries (soaked in water then drained) instead of the raisins. I substituted 1 tsp. of allspice instead of the instant coffee. The batter tastes delicious. My husband Chris likes the spices. The cake is baking now, and smells good.
#187685
Christi (Alaska) says:
This was very good, but SOOOOOO sweet - and I reduced the sugar! I tried only 1/2 cup total in the batter (half what was called for) and closer to 1/4 in the topping, but I would definitely reduce that next time. My goodness. Otherwise, very good, though. I used chopped almonds and lots of raisins. I agree with others who said to check it at 35 minutes. I did it in a tube pan, and it was definitely done by then. Very moist.
#173307
BonJon (North Carolina) says:
My family raved that it was like "eating a cloud" it was so very light. And delicious! Their friends came back for 2nds. Perfection pared with a cup of joe. Only problem was that it tasted like Christmas morning, but it's August! Used pecans, no raisins, and just a tad of butter very thinly sliced and dotted over the top of the topping.
#170277
Christine Collum (Ohio) says:
This is an excellent cake that tastes like no other. I love the spices and coffee flavor. I have substituted buttermilk for the sour milk when that is what I have in the house. This cake freezes well.
#160193
Jeanine (Alberta) says:
It's in the oven and if it tastes as good as it smells it's a winner!!!!
#138459
Kimber (Maryland) says:
I love this recipe! Easy and just like in New Bedford! I live in Maryland as well and found that most Harris Teeters actually sell the Gaspers Linguica! I was so excited when I found it! They run out alot so I found calling ahead is very useful.
#87907
Cheri Rubin (Texas) says:
Moist, good flavor. Added 2 tbsp. of diced butter to topping.
#42380
Sue (Massachusetts) says:
I doubled the recipe and made two. Easy and yummy!
#41151
Elizabeth (British Columbia) says:
This cake is excellent. I used Crisco shortening and baked it only for 35 mins. Test with a toothpick about 35 mins. and see if it's done. Invite some gals over for morning coffee and serve this cake! Add a dollop of whipped cream. Very very nice and tasty.
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Add mashed bananas, walnuts, choc chips. Not enough eggs or oil add some apple sauce... sub vanilla with bourbon or sherry or Marsala it's VERY FORGIVING and pretty much the only coffee cake I make these days. Thanks Angela!