Coffee Cake

This coffee cake gives me all the feels. . .it reminds me of Christmas morning, and Mother’s day and so many other special occasions we celebrated growing up when this would be the star of the show- the best part of brunch! It is humid, fluffy and packed with flavor. It is a fool proof recipe that I have made hundreds of times. I promise that you will love it!

Begin by preheating your oven to 325°F and greasing a 9X13 pan. Next we will make our sugar filling/topping, which is equally good by the spoonful, in oatmeal or on toast! Mix together in a small bowl with a fork and then set aside: 1/2 cup brown sugar, 1/3 cup White Sugar, 1 1/2 teaspoons of cinnamon.

Next we will make the batter. This batter is perfect for licking the bowl when you are done! Yummm!!

Cream 1/2 cup of room temperature butter and 1 cup of white sugar together with electric stand mixer on high for 2-4 minutes, scraping the sides of the bowl as you go. When the butter mixture is light and fluffy add two room temperature eggs, one at a time and beat well (another 2 minutes), scraping sides of the bowl as you go.

Sift dry ingredients into a separate bowl. Measure 2 cups of all purpose flour, 1 tsp baking powder, 1 teaspoon of soda, and 1/2 teaspoon of salt into your bowl. Whisk together lightly with fork.

Slowly add the flour mixture to your creamed sugar, butter and eggs, alternating with the 1 cup of sour cream, beginning and ending with your dry ingredients (flour, sour cream, flour, sour cream, flour). Stir on low just until blended. The batter will be thick! That is fine.

Next spread about 1/3 to 1/2 of the batter into your greased 9×13 pan. Make sure that it is only a thin layer. You will need most of the batter for the top layer.

Next sprinkle 1/2 of your sugar topping evenly around the batter in your pan. When you have finished drop the rest of the batter in little piles all over your pan.

Then with a spatula or the back of a spoon, gently spread the batter out across your pan, covering the whole pan as best as you can. When you are done, sprinkle the rest of your sugar topping.

Place your 9×13 pan in the oven and bake for approximately 30 minutes or until a toothpick comes out clean.

This cake is perfect for your special brunch or holiday breakfast or just for a special treat on Sunday morning.