The other day I realized there wasn’t a coffee cake recipe on Eat, Live, Run. Sure, there’s a cherry vanilla breakfast cake and a whole grain buttery blueberry breakfast cake, but there’s not a simple old-fashioned streusel topped coffee cake.
Well, now there is.
This is a great recipe to whip up on the weekend, take to a friend’s house for brunch or take to a church potluck. It reminds me of something my great grandma would have made in her tiny Minnesota kitchen, and I wish I could tell you the recipe is her original one but it’s not. It’s adapted from the King Arthur Flour recipe with the same crunchy streusel that I made countless times during my culinary externship.
My great grandma does have a coffee cake recipe but I haven’t tackled yet. I’ll wait until I have a dishwasher…or at least a working Kitchen Aid to tackle that retro recipe.
If you haven’t noticed, I’m on a baking kick this week!!!!
Someone pry my fingers from the flour bag…I’m armed and dangerous. Or actually, don’t. I’m having way too much fun and since I broke my mixer, my triceps are bulging from all the stirring. You haven’t tried stirring for an upper body workout? It’s the best. Except then you eat the fruits of your labor and have to repeat the whole process over and again.
Story of my life.
This coffee cake uses the traditional ingredient of sour cream to give it that fluffy rich taste. I’ve also tried it with plain Greek yogurt though, so if that’s all you have on hand it’s fine! Just don’t use non-fat because the cake won’t have the same texture (reduced fat is fine though).
Right now as I type this it’s 4:42 pm and all I can think about is a warm square of this with some fluffy scrambled eggs and bacon on the side. Maybe a fruit bowl to round it all out. And espresso. Definitely espresso.
Breakfast tomorrow? I think so. Maybe even dinner tonight! I like to live on the wild side.
Sour Cream Coffee Cake with Cinnamon Oat Streusel
adapted slightly from the King Arthur Flour recipe
1 stick butter, softened
1 cup sugar
1 tsp almond extract
1/2 tsp cinnamon
2 cups flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 cup sour cream (reduced fat is fine…you could also use greek yogurt)
3/4 cup rolled oats
1 cup brown sugar
1/3 cup flour
1.5 tsp cinnamon
1/4 tsp salt
1 stick (cold) butter, cut into small slices
Preheat oven to 350 degrees.
Sift together dry ingredients and set aside. In another bowl, cream together the butter and sugar until fluffy and then add the eggs, beating well after each addition. Add the almond extract and mix until smooth.
Add the dry ingredients alternately with the sour cream to the sugar mixture. Mix until just combine (batter will be thick). Spread into a greased nine inch square pan.
To make the streusel, combine all ingredients and using your fingers, incorporate butter until mixture looks like tiny peas. You still want small clumps of butter so don’t over-mix this!
Scatter streusel all over cake and bake for 45-50 minutes until cake is fluffy and streusel is golden. Stick a toothpick into the center of the cake to make sure!
1 hour and 15 minutes
You’re gonna love it.