Last night as I was making coffee cake, I was congratulating myself on finally keeping up with the recipe challenge. And then I realized that the recipe challenge has devolved into cakes and cocktails. And then I was fine with it. As business books and sportball coaches say, “Play to your strengths,” so cake and booze it is.
This is a solid coffee cake recipe and one batch makes two 9” round cakes. You can freeze one (or both), just wrap each one tightly in plastic then put in a freezer zip top bag and it should hold for at least a month.
I gave one cake away because I have a small freezer and let’s be honest, I would probably have eaten both of them.
Remember to fold the wet into the dry at the end of the recipe, for some reason I took a whisk to it and made my counter top into a mini disaster zone. The cake turned out fine but it was a messy mistake. I made the cake at 10 o’clock at night (after getting home from seeing Aquaman, priorities!) so in my own defense I was a little tired.
That about covers it. Next week is almond cake. See you then.
For the topping:
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar
- ⅓ cup all-purpose flour
- 4 tablespoons unsalted butter, softened
- 1 tablespoon ground cinnamon
For the cake
- 3 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 ¾ cups sour cream, room temperature
- 1 cup packed brown sugar
- 1 cup sugar
- 3 large eggs, room temperature
- 7 tablespoons unsalted butter, melted and cooled
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch pans.
- FOR THE TOPPING: Stir flour, sugar, cinnamon, and salt together in bowl. Stir in melted butter until clumps form. Set aside.
- FOR THE CAKE: Whisk flour, baking powder, baking soda, cinnamon and salt together in large bowl. In different bowl, whisk sour cream, brown sugar, sugar, eggs and melted butter in large bowl. Add flour mixture to sour cream mixture and stir until just combined (batter will be quite thick). Transfer batter to prepared pans and spread into even layer. Sprinkle topping on top.
- Bake until topping is golden brown and toothpick inserted in center of cake comes out with few crumbs attached, 30 to 35 minutes. Transfer pans to wire rack and let cool about half an hour. Cut into wedges and consume.