Sour Cream Coffee Cake

For New Year’s brunch, I had toyed with the idea of making muffins, but then I thought maybe a coffee cake would be a better option for a bigger group. I had made kawfee cake once previously, but I really wanted to transform these muffins into a loaf of sorts. (And yes, I would still marry those muffins. A love like ours doesn’t fade!)

Unsure how that muffin recipe would translate when baked in a dish, I headed to the internets! I came across this post from The Pioneer Woman (who could go wrong with one of her recipes?) and created my own hybrid recipe, taking the best parts from each. The main thing was I wanted to incorporate one of the multiple tubs of sour cream I’d bought. The rest went to into onion dip. (Mmmmm…)

It turned out fantastic! Is anyone surprised? Butter, sugar, sour cream? (Though one day, I’ll have to try her recipe as is.) This gave me a giant tray of cakes for everyone at brunch, and for me to enjoy over the next few days and even share with my coworkers. (To their new years resolutions’ collective chagrin.)

SOUR CREAM COFFEE CAKE – makes 24-30 sizable slices

For the topping:

  • 1+1/2 sticks unsalted butter, cold
  • 1/4 tsp salt
  • 3/4 cup AP flour
  • 1+1/2 cups brown sugar
  • 2 Tbsp cinnamon

For the cake:

  • 1+1/2 sticks unsalted butter, softened
  • 2 cups (scant) sugar
  • 2 large eggs
  • 3 cups AP flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 10 oz sour cream
  • 1 tsp vanilla extract

First you’ll want to make the topping. It’s easy, and great because you can make it days ahead of time and store it in a bag or sealed container in the fridge or freezer.

Combine all your dry topping ingredients in a medium bowl. Cut your cold butter into cubes or slices and add to the sugar/flour/etc. Using a pastry cutter or a couple of butter knives, cut the butter into pea-sized chunks. You can even just use your fingers, making sure your hands aren’t too warm and the butter doesn’t heat up. If that happens, just pop it back into the fridge for a bit. When the crumble is ready, pop it into the fridge anyway to stay cool before baking.

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Now for the cake! Preheat your oven to 350ºF. Grease a 9×13″ baking pan or larger. I used one a size up from 9×13″, which didn’t have a length/width measurement on the bottom but just said 4 quarts. When I spread the batter in it, I was skeptical I needed a pan that large, but this stuff rises.

In a medium bowl sift or whisk together the dry ingredients – flour, baking soda, baking powder, and salt. Cream together the butter and sugar in your mixer. Add in the eggs and vanilla and mix until smooth. Then, alternating dry-wet-dry, add the flour mixture, mixing a bit before adding the sour cream. Same thing before adding the second half of the flour. Mix until just incorporated.

With the help of a spatula, spread the  batter in the prepared pan. Crumble the topping (still chilled in your fridge) over the top.

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Bake for 40-45 minutes, until a toothpick comes out clean. Make sure you check the center of the cake and not just the edges, as it will certainly be more done along the edges before the center cooks through.

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Let the cake cool in the pan and serve warm. Or, it tastes just as good at room temp the next day (and the next, and the next…) Just make sure you cover it so it stays moist.

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This cake was outrageous. I mean ridiculous. Evil rating of 5 for sure, because it went so quickly – mainly because people had multiple slices each. One of the greatest compliments I received was that it was, “better than Entenmann’s.” Coming from a New Yorker, that was high praise, and as a New Yorker myself, I was beyond flattered.

Point is, this cake takes the cake. HA! Seriously, though. Make it for anyone you care about. Or anyone you need to win over.

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2 comments

  1. Congrats on making such a fantastic bake! =)

    1. Why, thank you :) Can’t wait to make some again!

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