How To Make Coffee Cake
A bonafide breakfast food that actually has the word cake in it? Sign us up, please! This tasty morning treat is by far one of our favorite reasons to get out of bed in the morning. Cinnamon, sugar, butter and nuts complete the delicious strusel topping. And then there’s the cake, with sour cream, vanilla and a splash of orange juice that brings all the right flavors and textures together to make the most delicious crumbly coffee cake. Plus, it’s super easy to make and throw in the oven on a lovely morning off. In just 30 minutes at 350F, out comes one of the most beautiful things you have ever seen, smelled or tasted. Most likely it’ll be love at first smell for you, just like it was for us.
In this webinar with our baking and pastry arts expert, we teach you how to make one seriously delectable version of the classic coffee cake. Taste the sour cream, the cake and definitely the crunch as you savor each bite.
Sour Cream Crunch Coffee Cake
Strusel
1 ½ cup sugar
3 ounces unsalted butter
1 Tablespoon Cinnamon
2 cups pecans or almonds
Note: 1 cup of nuts can be substituted with 1 cup of chocolate chips
Cake
3 cups all-purpose flour
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
1 1/3 cup sugar
¾ cup butter
3 eggs
2 teaspoons vanilla
1 ½ cup sour cream
¼ cup orange juice
For the Strusel:
- Mix the sugar and cinnamon together and add the butter and mix until crumbly. Add the nuts. Set aside.
For the Cake:
- Sift together the dry ingredients and set aside. Cream together the butter, sugar and vanilla. Add the eggs and mix until incorporated add the sour cream and then the orange juice. Mix in the dry ingredients.
- Pour the batter into a greased pan lined with parchment paper on the bottom. Sprinkle the top with a small amount of blueberries if desired.
- Sprinkle the strusel over the top and bake at 350 degrees until golden brown and a tooth pick inserted comes out clean, about 30-35 minutes.
