The Mother of All Coffee Cakes

You know it’s going to be good when you start out with a picture instead of words.  Ha.

I make this coffee cake more often than I should admit, either for my house for a brunch or some company or for my office peeps.

It’s the mother of all coffee cakes not because it has elaborate ingredients or any tricks but because it’s down right moist and delightful with coffee or some Bailey’s in some milk, and at any time of the day it’s ready and waiting to be served up.  It also happens to be the easiest most scrumptious breakfast cake [Logan and Stella call it breakfast cake] ever.

350 degree oven and 1-10 inch bundt pan (I use a silicone one)

2 sticks of unsalted room temperature butter

1 cup of sugar

2 eggs

2 1/2 cups of unbleached flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 1/2 cups sour cream (not nonfat)

4-6 tsp vanilla

Beat the butter and sugar till light and fluffy, add the eggs, one at a time

Mix in a bowl the flour, powder, soda and salt

Add the dry to the butter mixture and stir

Fold in the sour cream and vanilla

Spray nonstick spray onto the bundt pan and drop spoonfuls of the batter into the pan, once it’s all in smooth out the top.

Keep it in for about 50 minutes or until the knife comes out clean

Wait about 5-10 minutes and then turn it over onto a place and serve.

Thanks to the sugar, the outside gets crunchy while the inside stays perfectly moist.

Sometimes for fun I will throw in mini chocolate chips or rainbow sprinkles (for the hell of it), and when I am really feeling it I will make some homemade whipped cream and eat the cake with that and just drift off into heaven.

So go make yourself a breakfast cake and enjoy your time with this scrumptious treat.



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