Patty P’s French Coffee Cake Recipe

Coffee cake
Stephen Danelian

Ingredients

  • 2 stick unsalted butter
  • ¾ cup light brown sugar
  • ¾ cup white sugar
  • 5 whole eggs
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 package vanilla Jell-O or Kroger instant pudding mix
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoons almond extract
  • ½ cup chopped rosemary
  • 1 cup chopped nuts (walnuts or pecans) or 1 cup oatmeal
  • 1 cup brown sugar
  • 2 teaspoons cinnamon
  • Butter or Pam, for greasing the tin

When I was growing up in Connecticut, I knew it was Sunday or a holiday when this coffee cake was brought out. My husband and my friend Leslie love this cake today. It’s best to make one to eat and another to stick in your freezer…

Serve it on one of my favorite cake plates for an elegant brunch treat.

Directions

Preheat oven to 350 degrees. Cream together butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In a large bowl whisk together the flour, baking powder, baking soda, salt, and vanilla pudding. Add the dry mixture, alternating with sour cream, to the wet mixture. Add vanilla and almond extracts.

In a small bowl, mix nuts or oatmeal, brown sugar and cinnamon.

Grease a tube pan or Bundt pan with Pam. Pour half the batter into a pan. Sprinkle half of the topping over the batter. Finish with the remaining batter and sprinkle with the rest of the cinnamon mixture. Bake for 50-60 minutes (depends if it is a heavy pan or if your oven temperature is about right). Stick a skewer in to test if it is done (it will come out clean) or push gently with your hand. If it springs back it is done. Let it cool in the pan for an hour or more. Take out and once it’s completely cool, wrap it in foil or place on serving piece.

Nutrition

Calories per serving:

869 calories

Dietary restrictions:

Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:

43%

Servings:

8
  • Fat 322g 495%
  • Carbs 944g 315%
  • Saturated 159g 795%
  • Fiber 27g 108%
  • Trans 7g
  • Sugars 607g
  • Monounsaturated 110g
  • Polyunsaturated 29g
  • Protein 101g 201%
  • Cholesterol 1,312mg 437%
  • Sodium 5,247mg 219%
  • Calcium 1,664mg 166%
  • Magnesium 498mg 124%
  • Potassium 2,512mg 72%
  • Iron 19mg 103%
  • Zinc 12mg 78%
  • Phosphorus 2,757mg 394%
  • Vitamin A 2,276µg 253%
  • Vitamin C 6mg 10%
  • Thiamin (B1) 1mg 60%
  • Riboflavin (B2) 2mg 110%
  • Niacin (B3) 12mg 61%
  • Vitamin B6 1mg 62%
  • Folic Acid (B9) 300µg 75%
  • Vitamin B12 3µg 45%
  • Vitamin D 8µg 2%
  • Vitamin E 9mg 43%
  • Vitamin K 23µg 29%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...