when i was little, i used to think that coffee cake was cake that was made with coffee. which seemed like the grossest thing in the world. why would you ruin a perfectly good cake with coffee flavor? i have changed my ways since then, because i discovered coffee ice cream, and once you taste that nectar, your whole outlook on life changes.
so i eventually found out that coffee cake is actually cake that you normally serve alongside coffee. and that there are about a million ways of making it. with streusel topping or without. with nuts or without. and on and on. but my hands down favorite recipe for it is my mom’s. it is simple, so incredibly easy to make, and i have been making a pretty good reputation for myself when i bring it to gatherings. or make it for my husband.
i decided to whip up a half batch on sunday before church, because i was feeling super productive and happened to have an unopened tub of sour cream that i needed to use up. yep, that’s right. sour cream. some coffee cakes use it, others don’t, but the sour cream in this recipe makes the cake so rich and soft, even when you use fat free.
well, i got a little too big for my britches and decided that i would have enough time to bake the cake before having to leave for church, even after doing a load of laundry. wrong. so wrong! Mister Man and i were running late and the cake still wasn’t baked through, so i threw caution to the wind, turned off the oven but left the cake inside. and you know what? when we got back from church, darn it if that cake wasn’t baked to perfection! my main man said so, so it has to be true.
the perfect coffee cake (i halved this recipe and baked it in a square pan)
- 1 C. butter
- 2 C. sugar
- 2 eggs
- 3 C. flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 16 oz. sour cream
- 2 tsp. vanilla extract
- topping: 1/4 C. sugar, 1/2 tsp. cinnamon
preheat your oven to 350 degrees F. cream together the butter and sugar in a mixer. add the eggs. sift, then add the flour, baking soda and baking powder. then add the sour cream and vanilla. you can also add in 1/2 – 1 C. dried fruit or 2 C. fresh, chopped cranberries. pour into an 9×13 pan or 2 large loaf pans and top with the cinnamon sugar. you can also pour half the batter, put the topping on, then pour the rest of the batter and repeat with the rest of the topping. bake at 350 for 30-40 minutes (45 for loaf pans) or until a toothpick inserted in the middle of the cake comes out clean.