Super quick post before I head out today!
It’s a beautiful day today (only 80 degrees!!!) and there’s lots of errands to run and enjoying the outdoors to do! So we’ll make this short and sweet (pun kinda intended).
Last night I knew that today would be a busy day but I also knew that I wanted something sweet for breakfast. So what did I do… at midnight…in my pj’s?
I threw together a coffee cake!
Super easy, with a super yummy crumbly top! This is perfect for a pot luck brunch during these remaining summer days.
Sour Cream Coffee Cake (about 1 hour)
1/3 Cup All Purpose Flour
1/2 Brown Sugar
2 Tablespoons Butter, melted
1/2 Cup Butter
1 1/2 Cup Granulated Sugar
2 Large Eggs
2 Teaspoons Vanilla
1/2 Cup Sour Cream
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
Preheat oven to 350 degrees. Lightly grease and flour a 9 x 13 inch pan.
Make the topping:
In a small bowl, combine the 1/3 Cup Flour, Brown Sugar and melted butter. Stir until moistened and crumbly. Set aside.
Make the cake:
In a small bowl whisk together the 2 Cups Flour, Baking Powder, Baking Soda and Salt. Set aside
In the bowl of a mixer cream together the butter and sugar until light and fluffy. Add the eggs and vanilla, mix until fully incorporated.
Add in the dry ingredients, alternating with the sour cream. Mix until just combined.
Spread half of the cake batter into the bottom of your prepared pan. IT WILL BE STICKY!! You will have to spread it REALLY thin. Don’t worry… It’ll be fine.
Take half of your crumble mixture and sprinkle over bottom layer of batter.
Top with the remaining half of the batter. Again, its SUPER sticky and may not want to spread. If that happens just drop the batter by the spoonfuls on top of the first layer. It will spread and puff up while it’s baking… I promise it will look fine! It’s like magic!
Top with the remaining crumble.
Bake for 30 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Let cool completely then cut into squares and serve.