Surprise, today is National Coffee Cake Day!
While that might be one of the more obscure things to celebrate, we just had to bake one of our personal breakfast favorites. So, we dug up a classic family recipe (thanks, Mom!) and got to baking. This coffee cake is perfect for everything from a lazy morning to a brunch party with all of your friends!
- 1 cup sugar
- 1/2 cup butter or margarine
- 2 eggs
- 2 cups flour
- 1 t. baking powder
- 1 t. baking soda
- 1/2 t. salt
- 1 t. vanilla
- 1 cup sour cream
- 1/3 cup brown sugar
- 1/4 cup white sugar
- 1 t. cinnamon
Cream together sugar and butter. Add 2 eggs and beat well. In separate bowl, sift together dry ingredients. Add to butter-sugar mixture, alternating with sour cream, beating well after each addition. Add vanilla and beat well.
In small bowl, mix together topping ingredients.
Grease and flour a bundt or ring pan. Sprinkle some of the topping mixture in bottom of pan. Spoon half of batter on top of mixture; spread gently to smooth surface. Sprinkle half of remaining topping on batter; top with rest of batter. Sprinkle most of remaining topping on batter.
Bake at 350 degrees F. for 40 minutes, or until top is crusty brown. Cool completely. Slide knife around edges; place plate on top of cake and, using both hands to hold in place, flip cake upside down. Shake gently to release the cake!