Sour Cream Coffee Cake

I just love coffee cake. It reminds me of lazy Sundays, drinking coffee and planning out the day.

While traditional cake is not seen as an acceptable breakfast item, add the word coffee to the title and it’s suddenly a-okay, encouraged even.

My sugar cookies use sour cream, which I know is what helps keep them so soft and moist. So when I saw a version of coffee cake using sour cream I just had to try it.

The sour cream worked miracles once again! This coffee cake is so light and fluffy, I felt like I could eat the whole pan and not feel bad about it. I didn’t though…just to clarify I only had maybe 1/3 of the pan in one sitting. #selfcontrol

This Sour Cream Coffee Cake would be the perfect addition to a baby or wedding shower, Easter brunch, or just your regular weekend routine. Make sure you give it a try.

~Stephanie

Sour Cream Coffee Cake (adapted from King Arthur Flour)

Topping

• 1/4 c sugar
• 1/4 c brown sugar
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp allspice

Cake

• 2 c flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 c butter, softened
• 1 c sugar
• 2 eggs
• 1 c sour cream
• 1 1/2 tsp vanilla

1. Mix together topping ingredients and set aside.
2. In separate bowl, combine flour, soda, powder and salt. Set aside.
3. With electric mixer, cream butter and sugar. Mix in eggs, followed by sour cream and vanilla.
4. Slowly pour dry ingredients into wet, stirring just until combined.
5. Spread half the mixture into a greased 7×11 baking pan**
6. Sprinkle half of the topping over the dough.
7. Drop the remaining cake mixture by tablespoons over the topping, attempting to cover as much as possible (dough will be thick and sticky, making this difficult. It spreads while baking though and will look fine once done).
8. Sprinkle with remaining topping.
9. Bake at 325 for 30-40 minutes, until a toothpick inserted in the middle comes out clean.

** Original recipe calls for a 9×13 pan, however I found this too big and the cake had to be spread very thinly to cover the entire pan. I prefer the smaller pan for a thicker piece of cake, but a 9×13 will work just fine if you don’t own the smaller size.