This is a delicious breakfast coffee cake that sustained thousands of boarding school students for nearly 40 years!

Alicia Gluckman
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • In a large bowl, cream together 1/4 cup butter and 1/3 cup of sugar until smooth. Beat in egg and vanilla until well blended. Combine 1 1/2 cups of flour, salt and baking powder; stir into the creamed mixture alternately with the milk. Spread evenly in a 9x9 inch baking pan.

  • In a small bowl, stir together 2 tablespoons flour, 5 tablespoons sugar, and cinnamon. Add 2 tablespoons of butter, and pinch into the dry mixture using your fingers until the mixture is crumbly. Sprinkle over the top of the cake.

  • Bake for 25 minutes in the preheated oven, until a knife inserted into the center comes out clean.

Nutrition Facts

224 calories; 8.8 g total fat; 42 mg cholesterol; 215 mg sodium. 32.8 g carbohydrates; 3.7 g protein; Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2004
Very good! This recipe peaked my interest as my dad attended the same high school. The cake lives up to its reputation--very moist after letting it set overnight. I used brown sugar instead of white in the crumb topping because of personal preference and would suggest doubling the topping recipe if you like a lot of crumbs; it doesn't make a whole lot. Overall a very nice coffee cake and easy to make with ingredients everyone has on hand! Read More
(24)

Most helpful critical review

Rating: 3 stars
05/04/2009
The cake had good flavor but the topping was "lackluster". Doubling the topping is recommended and use brown sugar instead of white. Also I drizzled some almond flavored icing over the top and since I had fresh sliced strawberries added those too! Read More
(5)
29 Ratings
  • 5 star values: 14
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
02/18/2004
Very good! This recipe peaked my interest as my dad attended the same high school. The cake lives up to its reputation--very moist after letting it set overnight. I used brown sugar instead of white in the crumb topping because of personal preference and would suggest doubling the topping recipe if you like a lot of crumbs; it doesn't make a whole lot. Overall a very nice coffee cake and easy to make with ingredients everyone has on hand! Read More
(24)
Rating: 5 stars
02/18/2004
Very good! This recipe peaked my interest as my dad attended the same high school. The cake lives up to its reputation--very moist after letting it set overnight. I used brown sugar instead of white in the crumb topping because of personal preference and would suggest doubling the topping recipe if you like a lot of crumbs; it doesn't make a whole lot. Overall a very nice coffee cake and easy to make with ingredients everyone has on hand! Read More
(24)
Rating: 5 stars
09/08/2004
I accidentally added twice as much butter as I was supposed to and didn't realize it until the next day. I was wondering why the cake was so moist! It was fabulous. Next time I might not add so much butter -- maybe just a little extra for good measure. I also doubled the crumb topping since my husband and I like it. Great recipe! Read More
(14)
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Rating: 5 stars
02/23/2009
This is a wonderful coffee cake recipe very moist! I already had a favorite coffee cake recipe but I couldn't resist trying this because of the history of it. I am glad that I did. It is quick and easy and uses basic ingredients that most of us already have in our cupboards and refrigerator. I reduced the oven temperature to 350 (375 seems too hot for such a small cake) and baked for the recommended time of 25 minutes. I added a sprinkle of cinnamon to the batter. I also topped the cake with a glaze made from powder sugar almond extract and a little bit of milk. No need to cool the cake before topping with glaze since there is no butter in it. This has earned a page in my favorite recipes collection! Thank you for sharing such a special recipe and the history of it. Read More
(10)
Rating: 5 stars
03/18/2008
I love this recipe! I found it on this site at least 4 years ago and it has become a family favorite! It is a simple classic and very "forgiving". I have 5 children home during the day and they gobble this up when I make it. It is a good "standby" esp when you are in a "pinch": short on time or short on ingredients. This has just a few simple ingredients that most of us always have on hand. It does make quite a "small" coffee cake so I usually double it or at least 1 1/2 times the recipe. By "forgiving" I mean you can be pretty creative with this recipe and still come out with a simple delicious breakfast or snack cake. I have substituted oat flour or ground flax meal for part of the flour. I have added a dab of sour cream to make it more rich. I have added sugar cinnamon to the batter. I have added nuts. I get creative w/ whatever I happen to have on hand. We almost always double the topping too. I think you could add a little apple sauce or pumpkin puree to this recipe for variation. It is just a great BASIC coffee cake and I love the history behind it. I know nothing about the Ben Lippen school but when I make this recipe I always get curious to know more about it. We had this coffee cake for breakfast this morning. Just delicious! Read More
(8)
Rating: 5 stars
04/02/2006
Outstanding! The other review talk about it being a bit bland but that works for my kids. I did double the topping and used brown sugar just because it's a family favorite... just like this recipe will be. Thank you very much for posting a coffee cake that I have all the ingredients IN THE CUPBOARD! Read More
(8)
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Rating: 5 stars
01/26/2009
I went to Ben Lippen for 4 years and had this coffee cake every Thursday! (if memory serves me right!) Love it and love Mrs. Hathaway!!! We always ate it in a bowl with milk poured over it! My kids to this day eat their coffeecake that way too! Read More
(8)
Rating: 3 stars
05/04/2009
The cake had good flavor but the topping was "lackluster". Doubling the topping is recommended and use brown sugar instead of white. Also I drizzled some almond flavored icing over the top and since I had fresh sliced strawberries added those too! Read More
(5)
Rating: 5 stars
09/14/2009
Excellent I used whole wheat flour and it turned out great Read More
(3)
Rating: 5 stars
01/07/2011
Yummy and mild. Kids loved it. I used brown sugar for the topping instead of white and reduced the amount of butter to 1 T. to make it less gloppy. Read More
(3)