I know that Mother’s Day has come and gone, but I just had to share this perfect everyday, great with tea or Coffee Cake.
One of the many things that I’ve learned through my Nana and her baking is that men love coffee cake. It’s a crazy notion, but you can go ahead and quote me on this. So with all my motherly advice aside for now, I’d been eying this recipe handed down from my Nana. Originally called Sour Cream Coffee Cake, it’s moist and satisfying and it’ll wrangle afternoon peckishness like the dickens.
Seeing that I have a habit of buying up anything organic or that I’d want to see in stock at my local grocery store just to send a message, I was the new owner of some soy yogurt. I’m good with tofu but I won’t be eating the “soygurt” à la carte again. However, as an equal replacement for the original sour cream in this recipe, I know I’d buy it again.
Although a nice bundt pan would be pretty, my Nana is of the depression generation so you can put it in what ever pan fits. I used a square 8×8 and it worked out really well, just could have been bigger since, even with all the birthdays lately, this is about the fastest I’ve seen cake go around here in a long time.
NANA’S COFFEE CAKE
1 Cup Granulated Sugar
1/2 Cup Margarine, softened
1 Tablespoon Baking Powder
1 Cup Soy Vanilla Yogurt, plain is o.k. in a pinch, just add 1 tsp vanilla
1/2 Cup Plain Soy Milk
1 teaspoon baking soda
1 Cup All Purpose Flour
1/2 Cup Whole Wheat Flour
TOPPING
1 Cup Walnuts, broken
1/3 Cup Brown Sugar
1 teaspoon Cinnamon
Preheat the oven to 350ºF.
Toss the walnuts, sugar and cinnamon in a small bowl and set aside.
Cream the sugar with the margarine, then add the baking powder and continue to mix until fluffy.
In a measuring cup, combine the yogurt, soy milk and baking soda.
Add half of the yogurt mixture to the creamed sugar, then half of the flour, mixing until each is combined, repeating with the remainder.
Lightly spray and dust an 8×8 cake or bundt pan with flour.
Add half of the cake batter to the pan. Add half of the walnut topping. Finish with the remaining batter, then evenly sprinkle over the last of the topping.
Bake in the center of the oven for 45 – 50 minutes.
Cool completely in the pan before turning it out to a serving plate.
VEGAN VISITOR 
Love it! I am going to make this for a vegan friend.
I have been staring at this picture for five minutes now. It’s exactly the kind of cake I like and it looks so beautiful and mouth-watering! Thank you for sharing your Nana’s recipe!
That is a kind of cake I truly adore, Dayna – looks fabulous!
Men and DJ love coffee cake!
that is gorgeous- thank you for the recipe!
dayna
– wanted to let you know that i made this cake last night for a friend’s birthday and it was amazing. it was very easy to prepare, so moist, and with the most delicious flavour.
this was one of my first cakes ever, and yet definitely the best coffee cake i’ve ever had!
hi, the cake looks great and the recipe sounds great as well.i would like to know if it would be a good idea to ice the cake? i am planning to make this cake for a friends’ birthday and was wondering if i could ice the cake? any suggestions?
If you’d like to ice the cake, I’d definitely avoid the crumb topping.
The cake itself has a different “crumb” to a regular layer cake type recipe, so extra frosting and a crumb coat might be suggested.
Another suggestion might be the Perfect Party Cake. It’s well suited for a birthday and candle kind of celebration cake.