Mmmmmm….. coffee cake, I guess you could say it is one of those things that is super addicting for me. Finding the right recipe can be a challenge between being the perfect texture yet not too sweet.
I don’t know about you but I have tried a gazillion recipes for coffee cakes and this one hands down, is the bomb!
Thank You Gourmet!
Can’t take any credit here, this came via my subscription of Gourmet Magazine back in 2002. I tore out the page and still have it to this day. Of course, it has its share of notes and water stains which makes it quite rustic.
I was so impressed with the recipe that its now my go-to coffee cake recipe.
Every recipe has its story, this one comes from the Ahwahnee Hotel where someone just like me fell in love with this masterpiece and requested the recipe. Thank you, whoever you are!
What can I say about this amazing recipe, amazing just doesn’t seem to cut it. The cake is super light and fluffy because it is made using cake flour. So in a sense, it literally is a cake.
True to its title having delicous sour cream in the recipe, makes it super moist and delicious.
The crumb topping just seals it, not too sweet, just right. Additionally, I like to bake mini versions of this which is great for individual servings.
Funny, I always tell myself I will just eat half of one, never happens. Can’t deny myself, it’s so yummy that I end up eating the whole thing. I think you will too!
Your Own Twist
I like to bake this in a brownie pan with individual separators. It makes perfect servings!
Also, instead of the vanilla, add lemon or orange extract for a twist on the vanilla flavor. You could also incorporate fresh orange or lemon zest as well.