For a generation of campers and staff, Scott’s coffee cake was hands-down the best breakfast at Wawenock. Lucky for the next generation, Scott passed his recipe onto his successor in the camp kitchen, Aaron, who has been making it for the current camp family ever since! Aaron has his own special and well-loved recipes (hello buttermilk brownies!) but today alumna Faith, and her daughter (current staff member and former camper) Lauren will be walking us through How to Bake Scott’s Coffee Cake! Thank you, Lauren and Faith!
Check out their tutorial below:
Ingredients for Cake:
½ lb butter
1 lb sour cream
3 eggs
Vanilla to taste
2 cups of sugar
2 cups of flour
½ tsp baking soda
2 tsp baking powder
¼ tsp salt
Ingredients for Topping:
¼ lb butter
1 cup sugar
2 cups of flour
2 tbsp vanilla
Cinnamon to taste
Directions for Cake: Preheat the oven to 350 degrees. Cream butter and sugar together. Add sour cream, eggs, and vanilla. Add dry ingredients and mix well. Pour into a greased pan.
Directions For Topping: Mix all topping ingredients, except for flour, then add the flour last. Crumble on top of cake. Bake in a preheated oven for 40-50 minutes.
Yum!