January 22, 2021

Hey All!

I have always bought my coffee cake from the store or local bakery. I typically trust others to make coffee cake more than I trust myself but its been cold here in the suburbs of Chicago and I don't feel like venturing out into the cold if I don't have to. I found this recipe for a tender, vanilla-infused cake with a cinnamon-sugar swirl and crispy, buttery topping and not only is it fantastic for breakfast but because its enjoyable all day long!

This recipe makes for an impressively tall, beautiful sheet cake that can be sliced into 24 petite pieces or 16 large ones. Leftovers can be frozen if you're hosting a smaller group. The cake can also be halved and assembled in a nine-inch square or round baking pan.

Enjoy!
Marzee

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Sour Cream Coffee Cake With Cinnamon Swirl

INGREDIENTS:
Sour Cream Cake:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups granulated sugar
1 cup vegetable oil (or mild olive oil)
1 tablespoon vanilla extract
2 large eggs
2 large egg yolks
2 cups sour cream

Cinnamon-Sugar Filling:
3/4 cup packed dark brown sugar
1 tablespoon ground cinnamon

Streusel Topping:
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted and cooled slightly
1 1/4 cups all-purpose flour

DIRECTIONS:
Heat the oven to 350°F and grease a 9 x 13 pan with cooking spray or softened butter. Line the bottom with a sheet of parchment paper long enough to extend up the two short sides of the pan.
To make the cake, in a medium bowl, whisk the flour, salt, baking powder, and baking soda.

In a large bowl, vigorously whisk the sugar, oil, and vanilla for about 30 seconds. Add the eggs and yolks one at a time, whisking after each.

Using a flexible spatula, fold the dry ingredients into the wet in two additions, alternating with two additions of the sour cream. Stop folding as soon as the flour disappears-do not overmix.

Transfer half of the batter to the prepared pan and smooth the top with a small offset spatula.

Make the cinnamon-sugar filling: in a small bowl, whisk both ingredients until combined. Sprinkle the topping evenly over the first layer of batter and gently press with your hands to adhere. Transfer the rest of the batter to the pan, evenly dolloping it in large clumps and carefully spreading it over the filling.

Make the streusel topping: stir the sugar, cinnamon, and melted butter in a small bowl. Add the flour and stir until small clumps form. Evenly sprinkle the streusel over the surface of the cake and then lightly press it into the batter with your hands.

Bake for about 50 to 60 minutes, rotating the pan at the halfway point. The cake is ready when a toothpick inserted in the center comes out with a moist crumb or two.

Let the cake cool for an hour, then run a paring knife around the edges. Using the ends of the parchment paper, gently lift the cake out of the pan and place it on a cooling rack. Let it cool to room temperature, about 2 hours. Or don't.

Yield: One 9 x 13-inch sheet cake
Category: breakfast, snack, dessert
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MARZEE's CORNER

The cake will keep on the counter, tightly wrapped, for up to 3 days. You may also freeze it (or half of it!), wrapped in plastic wrap and a sheet of aluminum foil, for up to a month.