Baking with Whiskey

Recipes and ramblings.

Sour Cream Coffee Cake

Is it weird that I almost always go to bed excited for tomorrow’s breakfast?
Maybe a little.
But I could eat breakfast for every meal of every day.
Don’t get me wrong, I love lunch. And dinner. But no where near as much as I love breakfast.

The best part of breakfast (besides coffee. Although I could drink coffee all day.) is that it is a really good excuse to eat cake early in the morning. Or stuff yourself with carbs. And that makes me very happy.

The only problem I have is that I leave my house for work at 5:00 a.m., so mornings are kind of rushed and I never get to enjoy breakfast like I wish I could. So on my day off last week, I made this coffee cake for breakfast. And I am so glad that I did.

(This recipe requires a kitchen scale. If you don’t have one, I strongly recommend buying one. They are awesome.)
Makes one 9″ round coffee cake.

  • 9 oz. butter
  • 11¼ oz. sugar
  • 1 egg + 1 egg yolk
  • 11¼ oz. sour cream
  • ¼ oz. vanilla extract
  • 8¾ oz. flour
  • ¼ oz. baking powder
  • ¼ oz. cinnamon
  • 5¾ oz. add-ins (I chose blueberries, but sliced apples would be delicious too)

Preheat the oven to 350℉.

Cream the butter and sugar until light and fluffy. Add in eggs and sour cream and mix well. Add vanilla. Sift flour, baking powder, and cinnamon. Fold dry ingredients into batter. Fold in add-ins. Pour into greased and floured cake pan (8 or 9 inch). Bake until golden brown, between 30-45 minutes.


Please tell me that you love breakfast as much as I do.


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This entry was posted on March 26, 2013 by in Recipes and tagged , , , , , , , .

I'm Brit Wolfe and I really love food.
Bon appetit!

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