Grandma Beth’s Coffee Cake

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by Mrs. W. Benz (my Grandma)

1/2 cup butter

1-8oz pkg. philadelphia cream cheese

1 1/2 cup sugar

2 eggs

1 tsp. vanilla

2 cups sifted flour

1/2 tsp. baking soda

1/4 tsp. salt

1/4 cup milk

1 tsp. baking powder

Garnish with fruit and nuts

Cream butter, cheese, and sugar together until light and fluffy. Add eggs and vanilla and beat thoroughly.

Add sifted dry ingredients in thirds alternately with milk, beating until smooth after each addition.

Spread in a greased 9 x 12 oven pan. Bake at 350 degrees for 35 minutes.



2 tbsp. butter (cold)

1/2 cup brown sugar (packed)

1/3 cup flour

1/2 tsp. cinnamon

1/2 cup nuts (optional)

Make topping crumbly. Work cold butter in with the brown sugar, flour, and cinnamon, nuts. If not enough flour add more to the topping mixture. You want it to be really crumbly. The topping is put on the dough before baking.

You may also make a dribble frosting to put on the cake after baking. I use a small bowl with some butter,

powdered sugar and milk. Mix it until its thin enough to dribble over the Brunch Cake.


Let sit until the dribble frosting sets. Serve.

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