If you ask me, cake for breakfast is always a good idea. Who hasn’t had a piece of leftover birthday cake with a cup of coffee in the morning? Come on, you know you have. While super sweet breakfasts are championed in my household, coffee cake makes the whole cake-for-breakfast lifestyle a little more socially acceptable.

With a hand mixer, beat butter and sugar until creamy then gradually beat in sour cream, eggs, and vanilla. Reduce the speed to low and beat in flour, baking powder, baking soda, and salt. Spread the batter in a prepared baking pan.

The crumb topping is arguably the best part of any coffee cake. We combined brown sugar and flour in a large bowl. Then with two forks (or a pastry cutter) cut butter into the flour until the mixture is combined and crumbly, then stir in walnuts.

Sprinkle the crumb topping on top of the batter and bake for 45 to 50 minutes at 350 degrees.

Once the coffee cake is finished baking, your kitchen will smell heavenly and the family will be impatiently gathered around the table. This sour cream coffee cake is moist, thick, and delightful. Serve a big piece with a steaming cup of coffee for a sweet end to Sunday brunch, an afternoon snack, or even dessert. After all, cake is acceptable anytime of day.

Wake Up & Smell the Coffee Cake

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Servings

16

Servings 16

Wake Up & Smell the Coffee Cake Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Servings 16 Servings 16

Ingredients

Crumb Topping:

• 1 cup packed light brown sugar
• 1 1/2 cups all-purpose flour
• 3/4 cup butter
• 1 1/2 cups chopped walnuts

Coffee Cake:

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Servings:

Units:MetricUS Imperial

Instructions

1. Heat oven to 350°F. Spray a 13x9-inch baking pan with nonstick cooking spray.
2. Crumb Topping: In a large bowl, combine brown sugar and flour. With two forks or pastry cutter, cut butter into the flour mixture until crumbly. Stir in walnuts. Set aside.
3. Coffee Cake: With an electric mixer on high, beat butter and granulated sugar until creamy, about 1 minute. Gradually beat in sour cream, eggs and vanilla.
4. Reduce speed to low and beat in flour, baking powder, baking soda and salt.
5. Spread mixture in the prepared baking pan and sprinkle with crumb topping.
6. Bake 45 to 50 minutes or until toothpick inserted in the center comes out clean.

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TAGS: coffee, coffee cake, hand mixer
CATEGORIES: dessert, From the Test Kitchen

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