I recently posted about the boxed breakfast I delivered to friends for two very different occasions…one friend dealing with the loss of her nephew, and the other having her third child. Click HERE if you want to read more about their stories and how I delivered their breakfast box.
You can get the recipe for the pancake muffins I included in the box HERE.
You can get the recipe for mini frittatas I included in the box HERE.
Today, I am featuring the recipe for this beautiful sour cream coffeecake.
It is moist and delicious with a cinnamon streusel filling in the middle and a crispy cinnamon sugar topping. I love the way it makes my house smell when it is baking. I just love the aroma of cinnamon and cake!!! Whenever I make this for my family, my children devour it and ask for seconds. I like to savor the one piece I allow myself with a cup of coffee…preferably with a book and some peace and quiet! I have made this coffeecake on a number of occasions to share with friends. It is something that everyone loves!
Sour Cream Coffeecake
1/2 cup (3 ounces) vegetable shortening or butter (4 ounces)…I use butter
1 cup (7 ounces) sugar
2 large eggs
2 teaspoons vanilla extract
2 cups (8 1/2 ounces) Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
TOPPING and STREUSEL
1/2 cup (3 1/2 ounces) sugar
2 teaspoons cinnamon
2 teaspoons vanilla extract
1/2 cup (2 ounces) chopped walnuts (optional)
1.Cream shortening, sugar and eggs. Mix together flour, baking powder, baking soda and salt in a separate bowl. Add to creamed mixture alternately with sour cream starting and ending with flour mixture. I like to do this in the pattern of flour, sour cream, flour, sour cream, flour.
2. Grease and flour a regular-sized tube pan*. Spread half the batter in the pan, then half the topping; then the remainder of the batter, and finish by sprinkling the top with the rest of the topping.
3. Bake the cake in a preheated 350°F oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool it for 10 to 15 minutes, then remove the cake from the pan. Place the cake right-side-up (topping up) on a plate to serve.
*This can also be made in a 9″ x 13″ pan. Just serve it right from the pan in squares.
Recipe Source: King Arthur Flour
* This coffeecake is also delicious made with plain or vanilla yogurt, or buttermilk instead of sour cream
*If you make this in a 9 x 13-inch pan be aware that you’ll have to spread the batter quite thinly to cover the bottom of the pan. Spoon half into the pan, using a rubber spatula to spread batter out evenly; sprinkle on half the topping; then drop the remaining batter, in spoonfuls, on top. Don’t bother to try to spread it around; just sprinkle with the rest of the topping. Cake will puff up and look fine by the time it’s done.
*Don’t over mix your batter. Mix each flour addition just until all of the flour in incorporated
Bake and Share Ideas:
- Bake the coffeecake as part of a breakfast box for a friend the morning of a funeral they need to attend as I explained in part 1 of this post. See the link at the beginning of this post to read more
- Bake the coffeecake as part of a breakfast box for a friend who just had a baby as I explained in part 1 of this post. See link at the beginning of this post to read more.
- Bring the coffeecake to share at a picnic
- Bring the coffeecake to your Easter brunch!
- Bake the coffeecake and deliver it to a group of road workers in your community. This spring is sure to bring lots of road repair and construction!
- Make this coffeecake as a hostess gift. Hosting a party is exhausting and giving your host breakfast for the morning after the party is a wonderful gift!!!