Mornings. Coffee Cake. Sour Cream Coffee Cake to be exact. My mouth is watering just mentioning it.
Let me just tell you. I am not the mom with a “set” of regular recipes. I love to be in the kitchen and I sorta cook “from the hip”. There are very few items that are in regular rotation…ok, like NONE! I love finding new recipes, or I’ll take out some protein and just “play”.
However. THIS coffee cake. Sunday mornings I like to make a special breakfast. Typically I’m a biscuit girl. Specifically I’m a Pioneer Woman biscuit girl. But this post is not about biscuits…it’s about coffee cake and a WHOLE lot more sugar. Back to the coffee cake.
What began as a Christmas morning tradition is now my most demanded asked for, bake good. I’ve tried deviating from the plan trying other versions – remember, I don’t like making the same thing. Nope. No good. Completely Ixnay’d. When the request comes in for coffee cake, I know exactly what they mean. And sometimes they are not very nice about the other coffee cakes I’ve made. Rotten kids. But truly. They are right. And once you try this coffee cake, I know you will agree.
Ok, in case you haven’t noticed…I’m not a “foodie blogger” but I will do my best to put this in a format you can copy, paste and print! Want to really do me a favor? Pin it!
SOUR CREAM COFFEE CAKE
1 cup of butter (please use the real thing….mmmm…butter!)
1 cup of sugar (never claimed it would be healthy)
1 cup of sour cream (not low fat – remember we really wanna like this coffee cake)
1 teaspoon vanilla
2 cups of flour
1 teaspoon of baking soda
1 teaspoon of salt
1/3-1/2 cup of brown sugar (I like dark brown)
1/4 cup of white sugar
1 teaspoon of cinnamon
Cream together the butter, sugar and eggs.
Add in the sour cream and vanilla. (beware of flying sour cream…it happens)
Mix together the flour, baking soda and salt, then add into the creamy awesomeness.
Spread 1/2 the mixture in a greased 9×13.
Mix together the filling ingredients…try not to sample.
Spoon 1/2 the filling over the batter.
Drop by spoonfuls remaining batter over filling.
Sprinkle remaining filling.
*** I like to put it in the oven for about 5 minutes…let the batter on top begin to spread out, smooth it with a fork, THEN add the rest of the filling/topping.
Bake at 350˚ for 30 minutes.
Best served warm! If I’m honest…it’s usually being cut on it’s way to the counter from the oven! If you burn myself…I am so not responsible…you have been warned.
Guaranteed sugar high and sticky fingers…but oh, so very worth it.
Let me know how you like it!