Sour Cream Coffee Cake

Okay friends, I apologize. I’ve always heard tell how crazy busy May and June are for teachers, and we haven’t even hit June yet and I get it! May has been a non-stop whirlwind of things going on.

I have school, which in and of itself encompasses a lot of time, planning, effort, marking, dedication, and planning. Wait…

Either way, because we are a high school, we are trying to plan 3 different end of year field trips for the various grade levels, plan and organize a graduation, finish up classes, prepare students for writing diploma exams, and to top it all off, there are renovations going on at my school right now, AND it is the middle of the job search process to see if I get to come back next year. Yeah, things are a bit crazy around my neck of the woods at the moment.

I took some time during the weekend though, to de-stress, and when I say I am “de-stressing”, that just means I’m baking. This coffee cake was exactly what I wanted, because I wanted something a little sweeter for breakfast on Saturday morning, but didn’t want the traditional waffles or pancakes. I opted for this coffee cake. It was very moist because of the sour cream in the cake batter, and Paul seemed to enjoy it as well – always a bonus!

The only thing I changed was that I actually put all the filling in the middle, and none on the bottom or top of the cake. Feel free to do that if you want, but I found that with all of the filling in the middle, the cake had a beautiful cinnamon ribbon throughout the whole cake, and I wasn’t complaining about that!

I found the original recipe here, and I really didn’t change anything else other than the filling location in the cake. The batter is thick, though, so be prepared with a good spatula. Also, true to the name, Paul and I loved this cake with a cup of coffee (or in my case, tea).

Ingredients

Yield: 1 bundt cake

For the cake:

¾ c. butter, softened
1½ c. sugar
1 tsp. vanilla
3 eggs
1½ c. sour cream
3 c. flour
1½ tsp. baking powder
1½ tsp. baking soda
¾ tsp. salt

For the filling:

½ c. brown sugar, packed
1½ tsp. cinnamon

Preheat oven to 350°F. Grease and flour (or brush with Miracle Cake Release) a 10-inch bundt pan. Set aside.

In a small bowl, whisk together the filling ingredients, and set aside.

In the bowl of a stand mixer, cream together the butter and sugar. Add in vanilla and eggs and beat until combined and smooth.

In a medium bowl, combine the flour, baking powder, baking soda and salt. Add in alternating increments the flour mixture and the sour cream to the butter mixture. Mix until just combined.

Pour half of the batter into the prepared pan. Sprinkle with half, or all, of the filling mixture. (Your choice – as I stated, I put all of the filling mixture in the middle.) If you only put half the filling in the middle, top with the other half of the batter, and sprinkle the remainder of the filling on top of the batter. If you put all of the filling in the middle, top with the other half of the batter.

Bake in preheated oven for 55-60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack to finish cooling fully.

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