Aunt Anne's Coffee Cake Recipe

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Most Helpful Positive Review

Dec 24, 2003

LET ME FIRST SAY THAT THIS COFFEE CAKE IS DELICIOUS!!!! I HAVE NEVER TASTED A COFFEE CAKE LIKE THIS BEFORE. BEFORE TRYING THIS RECIPE I DID READ ALOT OF THE REVIEWS AND TOOK IN TO ACCOUNT SOME OF THE THINGS THAT WERE SAID, SUCH AS NOT ENOUGH STREUSEL AND THE STREUSEL MELTING INTO THE CAKE. I REMEDIED BOTH, I USED 1/2 CUP OF FLOUR, 1/2 CUP OF WHITE SUGAR AND 1/2 CUP OF BROWN SUGAR (KEPT THE BUTTER THE SAME) FOR THE STEUSEL, IT MADE MORE THAN ENOUGH, I ALSO DID'NT PUT THE STREUSEL ON UNTIL IT WAS COMPLETELY DONE. I PUT THE STEUSEL ON AND COVERED THE PAN (9X9) WITH ALUMINUM FOIL AND THAT MOISTENED THE STREUSEL I THEN PRESSED IT DOWN JUST A BIT. I ALSO ADDED A BIT OF CINNAMON TO THE FLOUR FOR THE BATTER AND IT ALL TURNED OUT GREAT!!!! THANKS MARY

—DISHDISH

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Most Helpful Critical Review

Feb 01, 2011

I really wanted to love this cake, but it just didn't taste very good. I think it has potential, but I'm not going to waste my time trying to 'save' it. I thought it was bland. I followed the recipe EXACTLY as written. I even made this recipe TWICE in case I did something wrong without knowing, but I CAREFULLY followed it again and it still tasted bland. I later baked another recipe from this site (Cranberry Upside Down Coffee Cake) and THAT one was ACTUALLY absolutely delicious.

—World_Diplomat03

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631 Ratings

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May 20, 2005

I made the cake EXACTLY as indicated, however I increased the batter by doubling the it because I wanted a thicker cake. The results were perfect!!! For those who had problems with the streusel topping sinking into the batter and cracking during the baking process, follow the simple step. After preparing the topping, place the entire bowl (not the batter) into the freezer for several hours or overnight. Remix with a fork until they resemble small crumbs. Sprinkle on top of cake batter. Pat down gently with a large spatula (especially the corners) to ensure the topping "sticks" to the batter and also to even the cake out. I baked mine at 325 degrees instead of 350 and the cake baked and rose more evenly. Take a look at my photo. The cake was delicious and disappeared very quickly!! Thank you Mary for the recipe!!!

—LucyDelRey

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Aug 17, 2005

I used an 8 x 8" pan and put half of the streusel in the middle and half on the top. I used 1/3c white sugar and 1/3 c brown sugar to make up the 2/3c sugar for the streusel. I baked it for 40 minutes. Delicious!

—So Cal Gal

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Dec 24, 2003

The streusel topping melted during baking so, now I add it towards the last 10 mins of baking. I have made this cake several times with no additions or ingredient changes and it was never dry. Try rotating the baking pan at the halfway point of the baking time and then check five minutes before the end of the recommended baking time with a cake tester or toothpick. There should be very few crumbs adhering to the tester when the cake is ready. Hope this helps.

—BLUESILVERGOLD

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Apr 16, 2003

I really enjoyed the taste of this coffee cake but it should have been made in a 9 x 9 pan. There didnt seem to be enough batter for 13 x 9. Also I think a little less butter in the topping would make it crunchier. The topping melted into the cake.

—ROWNEYK

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Mar 03, 2007

Delicious! Try it for yourself, don't trust the bad reviews. I halved the recipe and made it in a 8x8 in. pan--I still used one whole egg and added milk to make 1/2 cup. I also made a full batch of topping using brown sugar instead of white. It took a few extra minutes to cook and a few minutes for the topping to set. I did not follow the directions for mixing the cake--just did it as you would any other cake and creamed the butter with the sugar, etc. Quick, easy, tasty, and uses ingredients you always have on hand.

—C_WHITES_

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May 22, 2003

Excellent and Easy! The only alterations I made were to use a 9 inch round springform pan and baked for 35 minutes, increased milk by 2 Tbsp. and used 1/3c white sugar and 1/3 c. brown sugar in topping, rather than all white sugar. This was a hit with my kids and guests. So easy and uses always-on-hand pantry items.

—JENNYOUNG

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Nutrition

Calories
235 kcal
12%

Carbohydrates
34.1 g
11%

Cholesterol
39 mg
13%

Fat
10 g
15%

Fiber
0.6 g
2%

Protein
2.9 g
6%

Sodium
201 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Aunt Anne's Coffee Cake

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 235
Calories from Fat: 90

% Daily Value *
Total Fat 10g 15 %
Saturated Fat 6.1g 31 %
Cholesterol 39mg 13 %
Sodium 201mg 8 %
Potassium 47mg 1 %
Total Carbohydrates 34.1g 11 %
Dietary Fiber 0.6g 2 %
Protein 2.9g 6 %
Sugars 19.6g
Vitamin A 6 %
Vitamin C < 1 %
Calcium 6 %
Iron 10 %
** Thiamin 15 %
Niacin 13 %
Vitamin B6 1 %
Magnesium 2 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.