The other day, I was perusing my
cookbook collection obsessive pile of cookbook madness, to find something to make for brunch. I’d flipped through several when I stumbled upon a recipe for Sour Cream Coffee Cake. It struck a chord. When was the last time I’d made a coffee cake? Muffins, pancakes and waffles galore, but no coffee cake. Plus, there was something a bit nostalgic and warm-fuzzy about it.
Oh, Coffee Cake. I’ve neglected you.
I’ll neglect you no longer.
Brown sugar, pecans, and crumbles, oh my! Okay, go heat the oven while you read the rest of the recipe. It should be at 350. Go ahead. I’ll wait.
Are you back now? Good. Read on:
Sour Cream Coffee Cake
1 c. Flour
1/2 t. Baking Powder
1/2 t. Baking Soda
1/4 t. Salt
Zest of an orange
3/4 c. Sour Cream
1/2 t. Vanilla
2 T. Softened butter
1/2 c. Sugar
1/3 c. Flour
1/3 c. Chopped Pecans
2 T. Packed Brown Sugar
2 T. Granulated Sugar
2 1/2 T. melted butter
1/2 t. cinnamon
pinch of salt
Powdered sugar, for dusting
Spray an 8 x 8 baking dish with cooking spray. Set aside.
Combine all streusel ingredients in a small bowl using a fork until it resembles sandy crumbs. Set aside.
There will be lumps. Lumps are okay.
Combine flour, baking powder, baking soda, and salt and orange zest. Set aside.
Combine sour cream and vanilla. Set aside.
We’ve set a lot of things aside, but they will be cast away no longer. It’s time to bring this all together.
In a large bowl, mix butter and sugar until light and fluffy. Add egg and mix until combined well.
Add 1/3 of the flour mixture and stir until it is just combined.
Add in 1/2 of the sour cream mixture and stir until just combined.
Add another 1/3 of the flour mixture and stir until just combined.
Add remaining sour cream mixture and stir until just combined.
Add the final 1/3 of flour mixture and stir until just combined.
Using a rubber spatula, scrape into the prepared pan and smooth the top. Sprinkle the prepared streusel across the top of the batter and bake in a 350 degree oven for 25 minutes, or until a skewer or toothpick inserted in the middle comes out clean. Let it cool in the pan for about 10-15 minutes before serving. Dust with powdered sugar.
Put this into your brunch rotation soon. You won’t be sorry. Except maybe if you eat the whole cake by yourself. I don’t suggest doing that either. Your Public Service Announcement of the day. It’s my duty.
*Adapted from Joy of Cooking*