Sally Lunn Coffee Cake

sally lunn coffee cake

Howdy!  It’s been awhile.  Life just gets busy, and I haven’t cooked any new recipes lately.  However, a couple of days ago, I was hungry for breakfast, but I didn’t want eggs.  There wasn’t any cereal that I wanted, so I started searching my cookbooks.  I ran across a recipe called “Quick Sally Lunn.”  There was no description, no picture, just a recipe in the coffee cake section.  That was my only clue as to what I would be getting from this recipe.  I had never heard of Sally Lunn, quick or otherwise, but I had the ingredients and decided to give it a try.  I was in for a treat; it turned out to be quite tasty!  It has a spongy quality to it, but it is also a very fine, rather crumbly bread.  The bread itself also has just a hint of sweetness, and since this recipe happens to have a brown sugar topping, it was even sweeter.  By no means was it too sweet, however.

There seems to be quite a history behind Sally Lunn bread, and it did start out as a yeast bread.  There are plenty of those recipes floating around out there that you can google, but I think it’s more common nowadays to make some type of quick version of the bread, like this recipe.  A quick internet search brought up recipes for muffins, loaves, coffee cakes, stuff for breakfast, stuff for lunch and supper; the whole gamut was covered.  If you’re feeling adventerous, pick a recipe and have at it.  In fact, why not pick this one?  😉



  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 2 beaten eggs
  • 3/4 cup milk
  • 1/2 cup cooking oil
  • 1/4 cup brown sugar
  • 1/2 tsp. ground cinnamon


  1. In a mixing bowl, stir together the flour, granulated sugar, baking powder, and salt.  Make a well in the center.
  2. In another bowl, whisk together eggs, milk, and oil.
  3. Pour liquid ingredients into dry ingredients.  Stir just until moistened.
  4. Pour into a greased 8x10x2 baking pan (or 9x9x2).
  5. Combine brown sugar and cinnamon; sprinkle on top of batter.
  6. Bake at 400-degrees for 15-25 minutes.  (If you use a square pan, it will take 20-25 minutes.  The rectangle pan will be 15-20 minutes.)
  7. Serve hot with whipped butter or cream cheese, if desired.  Serves approximately 9.


From page 16 of Better Homes and Gardens Quick Breads Cook Book, copyright 1975.


1 Comment

Filed under Food

One response to “Sally Lunn Coffee Cake

  1. t

    Thanks for the recipe! I was looking for one that is similar to the one my public school used to serve and I think this is IT! So much gratitude!

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