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Helen Marie's Breakfast Buttercream Coffeecake

Recipe found in More From the Farm: Family Recipes and Memories of a Lifetime (2004) by Philip Potempa. Do read all the steps before you begin! It is a little more labor intensive than your typical coffee cake, but nothing too taxing (other than patience).
I ditched the walnuts in the topping, subbing in milk chocolate chips. I left the rest of the recipe alone. It's the perfect coffee cake to go with a cup of good black coffee to help cut the sweetness. #familyapproved
Course Breakfast
Cuisine American
Servings 12 Servings


Streusel Topping

  • 1/3 Cup Brown Sugar Packed
  • 1 teaspoon Cinnamon
  • 3/4 Cup Flour
  • 1/3 Cup Cold Butter
  • 1/2 Cup Chopped Walnuts or Chocolate Chips!

Coffee Cake Batter

  • 1 1/2 Cups Flour
  • 1/2 teaspoon Baking Powder
  • 3/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 Cup Butter Softened
  • 2/3 Cup Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 Cup Sour Cream

Ermine Frosting Filling

  • 1/4 Cup Flour
  • 1/2 teaspoon Salt
  • 1 Cup Milk
  • 2/3 Cup Butter Softened
  • 1 Cup Sugar
  • 1 teaspoon Vanilla Extract


  • Heat oven to 325*.
  • Grease a 9" square pan with Baker's Joy or Pam for Baking with Flour and set aside.

For the Streusel Topping

  • In a small bowl, combine Brown Sugar, Cinnamon, and Flour. Cut in chunked up Cold Butter. Stir in Walnuts or Chocolate Chips. Set aside.

For the Coffee Cake Batter

  • In another bowl, combine Flour, Baking Powder, Baking Soda, and Salt.
  • In the bowl of a stand mixer, cream 1/2 cup Butter while slowly adding in the 2/3 cup Sugar.
  • Add the Eggs one at a time, beating well after each addition, and add in the Vanilla Extract.
  • With the mixer on low, begin adding in the flour and the sour cream, beginning and ending with the sour cream. Mix until smooth.
  • Spread the batter into the 9" pan. Sprinkle with the streusel topping.
  • Bake 325* for 45-55 minutes or until golden.
  • Cool for 10 minutes in the pan and then remove from the pan and let cool on a cooling rack right-side up for two hours. Note: I rushed this process. After I made the filling, I let that cool until it wasn't warm, and then I went ahead and put the cake together. For instances where looks super matter, wait the two hours so the filling won't get melty.

Ermine Frosting Filling

  • Combine Flour, Salt, and Milk in a saucepot over low heat. First, whisk the ingredients together to remove any clumps, then use a spoon and heat over low heat. KEEP STIRRING. Make sure you scrape around the sides well so the mixture blends together and doesn't "chunk up." Cook until thick. You'll know it's done when it has the feel of a thick batter or frosting.
  • Remove from the heat and let cool.
  • In the bowl of a stand mixer (you can use a hand-mixer, but it won't get as fluffy), cream Butter with Sugar. Pour in cooked mixture, and add Vanilla Extract. Mix for 4-5 minutes or until fluffed.

Assembling the Coffee Cake

  • Using an electric knife for the cleanest cut EVER, slice through the middle of the cake. Remove the top and set aside.
  • Spread the frosting filling over the cut bottom layer. Pile most of the frosting around the center area, so when you reapply the top, it doesn't all gush out the sides.
  • Store in a cool place or the fridge.
Keyword Company Worthy