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Home » Cake

Published: Oct 10, 2022 by Kathy

Corn Flake Coffee Cake

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A slice of cake with a crumbly topping on a white plate.

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!

A slice of coffee cake on a small white plate.

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!

An old typed recipe with a slice of coffee cake.

Key ingredients

Bowls of ingredients for making a coffee cake.
  • 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.
Cake batter in a baking dish.
Corn Flake topping for cofee cake.
  • 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
A slice of cake next to a large recipe book.

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

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A slice of coffee cake on a small white plate.

Corn Flake Coffee Cake

Kathy Berget
A delicious coffee cake topped with a crunchy topping made with corn flakes and walnuts.
5 from 53 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 9 cake
Calories 465 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Cooling Rack
  • Baking Dish - 8 x 8 inch
Prevent your screen from going dark

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 fluffy
    ½ cup butter, 1 cup granulated sugar
  • Add eggs and lemon zest and mix until well combined
    2 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 in
    1 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.

Nutrition

Serving: 1sliceCalories: 465kcalCarbohydrates: 58gProtein: 6gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 89mgSodium: 373mgPotassium: 175mgFiber: 1gSugar: 36gVitamin A: 757IUVitamin C: 2mgCalcium: 76mgIron: 3mg
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Reader Interactions

Comments

  1. David @ Spiced says

    October 11, 2022 at 4:56 am

    5 stars
    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...

    Reply
    • Kathy says

      October 11, 2022 at 7:59 am

      Really fun to read the old recipes. The Corn Flakes add a delicious crunch!

      Reply
  2. Rita says

    October 10, 2022 at 8:44 am

    Aunt Janet would love that you are using her old recipes. She was an amazing cook.

    Reply
    • Kathy says

      October 11, 2022 at 4:30 am

      Thanks! It's fun looking through all her cookbooks and seeing her notes!

      Reply
5 from 53 votes (52 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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