- Hands-on time:
- 15 mins.
- Baking time:
- 45 mins.
- Total time:
- 60 mins.
- about 16 servings
So, you want a warm-from-the-oven treat for breakfastbut who has time? You dothe night before! This easy sour cream coffeecake rests happily in the refrigerator overnight, waiting to be popped into the oven and baked in the morning. For an extra-festive occasion, we like to add chips to the topping — chocolate, butterscotch, cinnamon, or cappuccino, take your pick. (Or, to totally entrance the kids, M&Ms!)
- 12 tablespoons (1 1/2 sticks) butter
- 1/2 cup brown sugar, light or dark, firmly packed
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon strong flavor, such as butter-rum, vanilla-butternut, etc.; or 1 teaspoon vanilla
- 2 large eggs
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup sour cream or yogurt (low-fat is fine)
- 3/4 cup brown sugar, light or dark, firmly packed
- 3/4 cup chopped walnuts or pecans
- 3/4 teaspoon ground cinnamon
- 1 cup chips (chocolate, butterscotch, cinnamon, or cappuccino), optional
- 1) To make the cake: In a large mixing bowl, beat together the butter, sugars, baking powder, baking soda, salt, cinnamon, and flavor, mixing until smooth.
- 2) Add the eggs one at a time, beating well after each addition. Add the flour alternately with the sour cream or yogurt, stirring to combine.
- 3) Spoon the batter into a lightly greased 9 x 13-inch pan.
- 4) To make the topping: Combine the brown sugar, nuts, cinnamon, and chips (if you're using them), stirring to combine.
- 5) Sprinkle the topping over the batter in the pan.
- 6) Cover the pan with plastic wrap, and refrigerate it overnight.
- 7) Next morning, take the cake out of the refrigerator, and preheat the oven to 350°F. Bake the cake for 40 to 45 minutes, until it's golden brown on top. Remove it from the oven, and cool briefly before serving.
Tips from our bakers
- Want to bake this coffeecake immediately, and skip the overnight wait? Not a problem. Simply cut back on the baking time by about 10 minutes.
- The strong flavors referred to in the ingredients are the kind you might find offered for candy making. They're more intense than normal supermarket-style extracts. You'll usually use from a few drops to about 3/4 teaspoon, to taste.
- While it's OK to use low-fat sour cream or yogurt in this recipe, don't use nonfat; your cake will be tough and rubbery. And for the very best texture, use full-fat.