November 30, 2010

Jeanne Torregrossa's Coffee Cake

After I made the Heirloom Bakery coffee cake last month, my grandmother emailed me to tell me that my great grandmother (her mother) made coffee cake almost every week. I dug out the recipe and made it for Thanksgiving Day breakfast. It was delicious and got rave reviews from MM's family!

I didn't have any blueberries on hand, so I used walnuts, but I bet it would be even better with blueberries. I am a topping fiend, so I think I will double the amount of topping the next time I make it.

Jeanne Torregrossa's Coffee Cake


1/3 cup of chopped nuts or 1/2 cup blueberries
1/3 cup brown sugar
1 teaspoon cinnamon
2 teaspoons all purpose flour


1/2 cup unsalted butter
1 cup granulated sugar
2 eggs
2 cups sifted all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
dash of salt
1 teaspoon vanilla extract
1 cup sour cream

1. Preheat oven to 350 degrees.

2. In a small bowl, mix together all of the topping ingredients.

3. In a stand mixer, cream the butter. Add the sugar and cream well. Add the eggs and mix well.

4. Sift the flour, baking powder, baking soda and salt into a large bowl. In a small bowl, combine the sour cream and vanilla extract.

5. Add 1/3 of the dry ingredients to the mixing bowl and mix until combined. Add 1/3 of the sour cream mixture to the mixing bowl and mix until combined. Continue until both mixtures are gone.

6. Spoon a little more than half of the batter into a greased 8 inch square baking dish (or other dish of your choosing). Sprinkle 2/3 of the topping over the batter, then spoon the remaining batter over that, and then sprinkle the rest of the topping.

7. Bake in a preheated oven for 45-50 minutes. Leave in the oven for 10 minutes after shutting it off. (I had other baking to do, so I couldn't leave mine in the oven and I only needed to bake it for about 40 minutes.)

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