Dad's Favorite Sour Cream Coffee Cake

So... what is everyone doing for Father's Day? Here's my idea: I make a cake so delicious, the scent of cinnamon and butter wafting through the house, that after my husband gobbles a slice or two, he kind of... forgets it's Father's Day. Maybe he floats around, offers to take the kid out and give me a little time on my own. Perhaps while they're out he's dreaming of what else I might bake up for him and it fills his heart with joy that I make these love-filled treats for myself him. While I, loving wife that I am, get a pedicure - or, better, a massage - putting myself in the best mood possible. Because what better gift is there to a man on Father's Day than a fun-loving, super-sharp kid and a happy wife? I think NOTHING. 

If I make this cake, I have a shot at getting that alone time. And, you do, too. It's not the least labor-intensive breakfast, but it's not the most, either. If your family is like mine, they'll eat this for breakfast, lunch and or dinner. Best of all, they'll feel the love with every buttery-crumbly-brown-sugary bite. 

Enjoy on Father's Day or any day. And, sincerely, THANK YOU to all the dads out there for all the blood, sweat and tears they give our families every single day. You guys are amazing and we couldn't do it without you. 

Now, go spend time with your kiddos, dammit!



Sour Cream Coffee Cake
Serves 8

1 C chopped, toasted walnuts
3/4 C whole wheat pastry flour
3/4 C dark brown sugar
1/2 C granulated sugar
2 T cinnamon
2 T unsalted butter, cold

1. Mix flour, sugar, 1/4 C brown sugar and cinnamon and process or whisk until combined. Set aside 1-1/4 C of this nutless streusel mixture to place in the center of the cake. 
2. Add the butter, toasted walnuts and remaining brown sugar and process or blend until you've got a bowl of pea-sized bits. Set aside while you assemble the cake.

3/4 C butter, cubed
4 eggs
1-1/2 C sour cream
1 T vanilla
2-1/4 C flour
1-1/4 C sugar
1 T baking powder
1 t baking soda
1 t sea salt
1. Preheat your oven to 350 and butter a 10" springform pan. If you don't have a springform pan, just make sure you line your pan with parchment and then butter over that. Also make sure the sides are at least 2" high or else your cake will spill over. 

2. Combine the eggs, 1C sour cream and vanilla. Set aside. 

3. In a separate bowl, combine the flour, sugar, baking powder, baking soda and salt until blended. Add the butter and 1/2 C sour cream and mix until crumbly. Increase the speed for 30 seconds to combine more thoroughly. 

4. After scraping down the sides of your bowl, slowly drizzle the egg/sour cream/vanilla mixture until it's mixed in. Then, scrape the bowl again. Turn the mixer up to medium-high and beat for one minute. The batter will lighten and fluff up. 

5. Pour about 3 C batter into your pan and smooth the surface with your spoon or spatula. 

6. Sprinkle the nutless streusel over the batter. 

7. Gently pour the remaining batter into your pan and sprinkle the nut-streusel over top. 

8. Bake at 350 for 50-60 minutes or until the top springs back when lightly touched. Cool 2 hours and slice to serve. 

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