Friday, October 30, 2015

Mud Pie Coffee Cake

A cake shouldn't be dry. Even if it's a coffee cake. There must be a decent amount of butter/oil in a cake. Sounds gross, but not when we speak about a dense, moist and melt-in-your-mouth cake. If there's a crumb topping, it CAN'T be dry too. I hate dry crumbs. There must be enough butter to help the sugar melt completely (and you want to use really fine and soft sugar for the same reason). If a cake meets all these conditions, the cake has it all. And yup, this cake has it all. This it the cake you want for breakfast. But let's be honest - neither butter, nor oil alone would do that. The secret? Sour cream. It makes magic in cakes, trust me. That's why this cake is called "mud pie coffee cake". This is the muddiest coffee cake you've tried, promise.

Mud Pie Coffee Cake

225g / 1 cup butter, room temperature

200g / 1 cup white sugar 
200g / 1 cup soft light brown sugar
250g / 2 cups all-purpose flour

1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
230g / 1 cup sour cream
2 large eggs
1 tsp vanilla extract

1) Preheat oven to 180C / 350F. Prepare a 20 x 20 cm / 8 x 8 inch silicone baking dish or generously butter a metal baking dish.

2) In a large bowl with a mixer, beat butter and sugars until light and fluffy.

3) In another bowl, sift together flour, baking powder, cinnamon and salt. Add this to the butter/sugar mixture and beat until combined. Set aside 1 cup of this mixture for the topping.

4) In a separate bowl, lightly beat together sour cream and eggs. Add to the sugar/butter mixture and stir to combine.

5) Pour the mixture into the prepared baking dish. Top with the 1 cup of crumb topping mixture, slightly pressing it down.

6) Bake 50-60 minutes. Let cool completely before cutting.

Recipe adapted from here.


  1. Sweet, delicious coffee cake recipes, with a rich crumble topping, taste great as a morning treat or an afternoon snack with Java Times caffe.chocolate cake

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