I’ve Been Making This Easy Coffee Cake Since College

When I think back on my college days at the University of British Columbia (UBC), two things immediately come to mind: the legendary Pi[e]r² Pizza that had students, staff, and faculty lining up at all hours for a slice, and my weekly hit of UBC's most beloved snack cake, the Ponderosa Cake. It's been over two decades since I graduated, but I still find myself whipping up this nostalgic treat in my kitchen when I need a crowd-pleasing dessert.

Developed over 60 years ago, this dreamy cake—a delightful cross between chocolate chip banana bread and coffee cake—continues to be a top seller at my alma mater. And for good reason: it's incredibly moist with a perfect crumb, features a heavenly swirl of cinnamon, brown sugar, and chocolate chips in the middle, and is crowned with a final sweet layer that'll make you weak in the knees. 

The Ponderosa Cake's origins continue to be a mystery, with one tale attributing its creation to an accidental surplus of bananas and the name coming from the Ponderosa building in which it was originally baked. But no matter where it came from, you no longer need to trek to UBC to get your hands on it. 

Every time I make this cake, I'm reminded of the days I spent living in residence, building lifelong friendships, and at the library cramming during late-night study sessions. But it feels equally perfect in my home, whether enjoyed at the dining table, eaten standing in the kitchen with a cup of coffee, or in little, crumb-coated hands who reached for their own taste.

If you're a UBC alum looking to recreate a taste of your college days or just someone in search of a truly spectacular snack cake, give Ponderosa Cake a try. I hope it'll become a staple in your baking repertoire, just as it has in mine.  

Notes on Ingredients

• Room temperature: For a tender, moist, and even crumb, ensure your butter, eggs, and sour cream are all at room temperature before starting.
• Banana ripeness: You want your bananas to be ripe but not overly ripe to the point of being wet and soggy. Look for soft, yellow bananas with lots of brown spots.
• Using frozen bananas: You can use frozen, thawed bananas. Pour most of the liquid out after thawing to avoid making the batter too wet.

Substitutions and Variations

While the classic recipe is hard to beat, here are a couple of twists I've tried over the years:

• Plain, full-fat Greek yogurt works great as a substitute for sour cream and adds a similar tang and moisture to the cake.
• You can swap out 30% (1 cup) of the all-purpose flour for whole wheat flour without really affecting the texture.
• For texture and crunch, replace the chocolate chips with equal parts chopped, toasted walnuts or pecans. This is my favorite version!

Preheat the oven to 350°F.

Grease a 9×13-inch cake pan with butter.

Mix the dry ingredients and make the cinnamon sugar:

In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. 

In a separate small bowl, combine brown sugar and cinnamon together and set aside. This will make a layer in the middle of the cake and get sprinkled over the top.

Start the batter:

Add the butter and sugar to a stand mixer or large bowl with a hand mixer. Cream the butter and sugar together at medium-high speed until light and fluffy, about 2 minutes.

Add the eggs in, one at a time, mixing in between each until fully incorporated.

Add the bananas and vanilla and mix until smooth with just a few small chunks remaining. Scrape down the bowl.

Finish the batter:

Add 1/3 of the flour mixture to the banana mixture, mixing on low until just combined. Add half of the sour cream and mix on low until just combined. Repeat this process with the dry ingredients and then the sour cream, then mix in the rest of the dry ingredients just until combined.

Layer the cake:

Pour half of the batter into the prepared pan and smooth it out with an offset spatula or the back of a spoon.

Sprinkle half the brown sugar and cinnamon mixture over the batter, then sprinkle with half of the chocolate chips. Add the remaining batter in dollops, spread it as evenly as you can, and top with the rest of the cinnamon sugar, finishing with chocolate chips.

Bake:

Transfer to the oven and bake, rotating halfway through, until deeply golden and a toothpick inserted into the center comes out with just a few crumbs and no wet batter, about 40 minutes.

Remove from the oven and let cool completely before serving. 

Store leftover cake in the pan at room temperature with plastic wrap over the top for up to 4 days. Alternatively, cut it into slices, wrap individual slices in plastic wrap or aluminum foil, and place them in a freezer bag. Freeze for 3 to 4 months. Thaw at room temperature before eating.

Love the recipe? Leave us stars and a comment below!