One of my favorite breakfast treats is a nice coffee cake, and the recipe from The Joy of Cooking for Quick Sour Cream Coffee Cake is fantastic. Offering a moist (ack! I hate that word!) but light treat for breakfast, regardless of the season, this coffee cake will last up to a week under a cake dome. I like to prepare on Sunday night and eat for breakfast over the course of the next week – that’s if my roommates don’t finish it off first!
Don’t Eat My Coffee Cake Because It’s Mine Recipe
Equipment Needed
9 x 9 baking pan
3 mixing bowls
1 whisk
1 spatula
Measuring cups
Measuring spoons
1 cooling rack
Ingredients
Cake:
1 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 eggs
Streusel (Topping):
2 tablespoons flour
2 tablespoons butter
5 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup chopped nuts (optional)
Prepare streusel topping. Combine flour, butter and sugar till crumbly. Add cinnamon. Set aside while preparing cake dough.
Preheat oven to 350.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk until all dry ingredients are thoroughly mixed.
In another mixing bowl, combine sour cream and eggs. Beat well.
Add the dry ingredients to the cream mixture. Beat just till smooth as overbeating tends to toughen dough.
Spread in a lightly greased 9x9 pan.
Sprinkle with streusel (and nuts if desired).
Bake about 30-40 minutes at 350, or till tester comes out clean. Cool on a heating rack.
Enjoy with a nice cup of tea or espresso in the morning (or evening)!
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