Blog: Sour Cream Coffee Cake

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 Many years ago, my good friend brought over a cake unlike any other. It was a recipe passed down from her mother and, lucky for my husband, passed down to me. Prior to that day, whenever we would go out for coffee or dessert, if tiramisu wasn’t on the menu, then he would order coffee cake or something similar. Not anymore. There isn’t any coffee cake that has lived up to the homemade version.

A couple of weeks ago, I needed to bring dessert to a family event and, of course, to no surprise of mine, as quickly as I asked my husband what dessert I should bring, he said, “coffee cake!” So, I indulged him and treated myself as well.

The smell in the house as it’s baking is so aromatic that it makes you want to brew a pot of coffee and have a slice as soon as it comes out of the oven.  Unfortunately though, it needs a few hours to completely cool in the pan so it can be released in one whole piece. 

As usual, it was a big hit. This cake is a slice of heaven. Cutting into it and seeing the first piece gets lots of oohs and aahs, you see the beautiful white cake and layers of crumbly topping. Then, when you take a bite, it’s moist and bursting with flavor, while the topping is sweet and a little crispy from the brown sugar and walnuts. Hours after cooling, the chocolate is still melted so the textures and flavors create a wonderful combination.

Be prepared with a cup of coffee or a glass of milk and savor the moment. It’s a perfect fall or winter dessert when you’re looking for something sweet and comforting.

Here’s one recipe that should definitely be in your future:

Cake:

2 sticks unsalted butter, room temperature

1 c sugar

2 eggs, room temperature

2 c flour

1 t baking powder

1 t baking soda

¼ t salt

1 c sour cream (can use light)

1 t vanilla

Topping:

¾ c brown sugar

1 ½ t cinnamon

1 ½ c chopped walnuts

1 ½ c semi-sweet chocolate chips

Combine topping ingredients in a bowl and mix well.  Set aside.

In a separate bowl, cream butter, sugar and vanilla. Beat in eggs. Combine dry ingredients and add to batter, alternating with sour cream. Pour half the batter into a well-greased spring form pan. Sprinkle with half of the topping, then the rest of the batter, then the rest of the topping.

Bake at 350 degrees for approximately 1 hour. Insert a wooden toothpick in the center of the cake. If there is any cake on the stick, bake for another 5-7 minutes. If it’s under baked, the middle will sink in when it cools.

Enjoy!