A delicious sour cream coffee cake topped with a crumble topping made with Corn Flake cereal!
An old-fashioned recipe that's fun and delicious!
An old-fashioned recipe
I was recently given an old recipe book by a cousin. This was her aunt's and it's filled with hand-typed recipes and well as recipes she cut out from newspapers and magazines.
The cookbook was well used and is marked up with notes about different recipes as well as the well-worn look of when a cookbook is actually used.
This Corn Flake Sour Cream Coffee Cake is the first recipe I've tried out of the old recipe book. I made a few changes to the recipe; I used butter instead of shortening and baked in a smaller baking dish and I also made a few changes to the instructions.
The coffee cake is moist and delicious and the corn flakes make a delicious crunchy topping.
Serve this coffee cake for dessert or an afternoon snack, but it's also perfect for a weekend brunch or holiday breakfast buffet!
Key ingredients
- Corn Flakes - About two cups of plain corn flakes crushed to make one cup
- Flour
- Sugar - Both granulated sugar for the cake and brown sugar for the topping
- Sour Cream
- Butter - I use salted butter
- Lemon Zest
- Cinnamon
- Walnuts - May use pecans if you prefer
Step by step directions
- Cream butter and granulated sugar together until light and fluffy
- Add eggs and lemon zest and mix until well combined
- Add flour, baking powder, baking soda and salt. Mix just until the flour is partially combined then add sour cream and mix in along with the flour.
- Place batter in a greased 8-inch square baking dish
- Make topping by combining melted butter, brown sugar, 1 tablespoon of flour, walnuts and crushed corn flakes.
- Sprinkle topping over the cake batter
- Bake in a preheated 350° oven for 30-35 minutes until baked through
- Allow cake to cool before slicing and serving
Recipe tips
- Crush corn flakes by hand so you still have some remaining larger pieces. Just take a handful of the cereal and crush in the palm of your hand by making a fist.
- Test cake by inserting a toothpick in the center of the cake. If the toothpick comes out clean, the cake is done. If wet crumbs still remain, bake for another 3-5 minutes.
- Once sour cream is added to the batter, just mix until everything is combined. Don't overmix.
- Store coffee cake covered at room temperature for 3-4 days. The topping may begin to lose its crunchiness the longer it sits.
More delicious coffee cakes
- Blueberry Banana Coffee Cake
- Raspberry Almond Coffee Cake
- Cranberry Eggnog Coffee Cake
- Coffee Cake Muffins
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious dessert recipes!
Corn Flake Coffee Cake
Equipment
- Measuring Cups
- Measuring Spoons
Ingredients
Cake
- ½ cup butter (salted butter)
- 1 cup granulated sugar
- 2 eggs
- 1 zest from one lemon
- 1 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
Topping
- 2 cups Corn Flakes (crushed to make 1 cup)
- ½ cup brown sugar
- ½ cup walnuts (chopped)
- 3 tablespoons melted butter (salted butter)
- 1 tablespoon flour
Instructions
Cake
- Preheat oven to 350°F
- Cream butter and granulated sugar together until light and fluffy½ cup butter, 1 cup granulated sugar
- Add eggs and lemon zest and mix until well combined2 eggs, 1 zest from one lemon
- Add flour, baking powder, baking soda and salt. Mix just until the flour is partially combined. You should still see a lot of the flour not mixed all the way in.1 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Mix in sour cream until sour cream is fully mixed in1 cup sour cream
- Place batter in a greased 8 inch square baking dish
Topping
- Make topping by combining melted butter, brown sugar, 1 tablespoon of flour, walnuts and crushed corn flakes.2 cups Corn Flakes, ½ cup brown sugar, ½ cup walnuts, 3 tablespoons melted butter, 1 tablespoon flour
- Sprinkle topping over the cake batter
- Bake in a preheated 350° oven for 30-35 minutes until baked through
- Allow cake to cool before slicing and serving
Notes
- Crush corn flakes by hand so you still have some remaining larger pieces. Just take a handful of the cereal and crush in the palm of your hand by making a fist.
- Test cake by inserting a toothpick in the center of the cake. If the toothpick comes out clean, the cake is done. If wet crumbs still remain, bake for another 3-5 minutes.
- Once sour cream is added to the batter, just mix until everything is combined. Don't overmix.
- Store coffee cake covered at room temperature for 3-4 days. The topping may begin to lose its crunchiness the longer it sits.
- Calories are estimated at one slice of cake when the cake is cut into nine pieces
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
David @ Spiced says
Oh that old recipe book must be a treasure trove of great ideas! I love a good coffee cake, but somehow I've never come across this idea of using Corn Flakes on top. It's genius! The crunchy top paired with the moist cake would be delicious. Thanks so much for sharing, Kathy! Now I'm craving a slice...
Kathy says
Really fun to read the old recipes. The Corn Flakes add a delicious crunch!
Rita says
Aunt Janet would love that you are using her old recipes. She was an amazing cook.
Kathy says
Thanks! It's fun looking through all her cookbooks and seeing her notes!