Coffee cake seems like one of those special occasion breakfast items – it’s like dessert for breakfast, really. And I’m not a big fan of sour cream, but it is wonderful in this cake. I don’t know the original source for this recipe, but it was one of Josh’s culinary class assignments and I thought I’d give it a go. It’s a winner. It made the whole house smell like cinnamon, sugar, and butter, plus it tasted really good.
Because this came from Josh’s baking class, many of the dry ingredients are defined by weight – I put our little kitchen scale to good use.
Here’s the list of ingredients:
unsalted butter, cold 1.5 oz.
brown sugar 2 oz.
all-purpose flour 1.5 oz.
cinnamon, ground 1/2 tsp.
vanilla extract 1/4 tsp.
all-purpose flour 9 oz.
baking powder 1 1/4 tsp.
salt 1/2 tsp.
cinnamon 1/2 tsp.
unsalted butter, soft 4 oz.
granulated sugar 7 oz.
eggs, room temperature 2 whole
vanilla extract 2 tsp.
sour cream, room temperature 6.5 oz.
And here’s the method of preparation:
1. Preheat the oven to 350F or 325F if using a convection oven. Bring butter, eggs, and sour cream to room temperature for cake batter.
2. Grease and flour an 8″ square baking dish.
3. For the streusel: place all streusel ingredients in a mixer with a paddle attachment. Mix on low speed until the mixture is even in color and texture. Set aside.
4. Sift together the dry ingredients for the cake. Set aside.
5. Place the butter and granulated sugar in a mixer with a paddle attachment. Cream on medium speed until fluffy, about 3 minutes. Add the eggs one at a time. Add the vanilla.
6. Add the sour cream and dry ingredients alternately, beginning and ending with the dry. Do not over mix.
7. Spread the cake patter in the prepared pan. Top with streusel.
8. Bake for 45 – 60 minutes or until a toothpick inserted in the center comes out clean. Cool cake in the pan for 30 minutes on a wire rack. Run a paring knife around the cake and gently remove. Let cool completely on a wire rack. Sprinkle with powdered sugar if desired.