Best Coffee Cake Breakfast


From the kitchen of Colleen view more

Serving size: 8


1/2 cup dark brown sugar
1/4 cup rolled oats
1/4 tsp. cinnamon
1/4 cup (1/2 stick) chilled, unsalted butter, cut into pieces
3/4 cup chopped walnuts (optional)

1 cup sugar
1/2 cup solid vegetable shortening
2 large eggs
1 cup sour cream
1 tsp vanilla extract
1 2/3 cup all purpose flour
1 tsp. baking powder
1 tsp baking soda
1/2 tsp salt


For Topping: Mix first 3 ingredients in a medium bowl. Add butter and rub in with fingertips until mixture resembles coarse crumble. Mix in nuts and set aside.

For Cake: Preheat oven to 350?F. Butter and flour an 8-inch square pan with 2-inch sides. Using an electric mixer, cream the sugar and the vegetable shortening in a large bowl. Add eggs 1 at a time beating well after each addition. Beat in the sour cream and vanilla. Sift the flour, baking powder, baking soda and salt together into a small bowl. Mix dry ingredients into the butter mixture.
Spoon half of the batter into prepared pan. Sprinkle half of the topping over the batter and swirl with tip of knife to marbleize. Spoon remaining batter into the pan. Sprinkle with the remaining topping. Bake until tester inserted into center comes out clean, about 40 minutes. Cool 30 minutes. Cut into squares and serve immediately.