Fun in the Cadigan kitchen at 5AM!
It’s my last time cooking in here, so I’m going all out. First up: the sour cream coffee cake.
Sometimes when Val has coffee cake, I have this insane urge to gobble down a slice as I’m dashing off to class. But then I found an even better combination: a toasted pb, banana and spinach English muffin stuffed with coffee cake. It’s messy, but gloriously good.
Rather than making some “dessert” cake, I decided to try a more “breakfast” cake. The batter was a lot thicker — resembling almost a dough — than I was used to, but it was still surprisingly light. The cake did fall after I took it out of the oven though. 🙁 Maybe third time will be a charm?
- 1/2 cup butter, softened
- 1/4 cup sugar
- 2 eggs
- 2 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 12 oz sour cream
- 1 tsp vanilla extract
- 2 Tbsp almond milk (depending on batter)
- 3/4 cup walnut, chopped
- 2 Tbsp cinnamon
- 1/4 cup sugar
- Preheat the oven to 350 degrees F.
- Cream together the butter and sugar in a large bowl.
- Incorporate the eggs in one at a time.
- In a separate bowl, mix the flour, baking soda, baking powder and salt.
- Add half of the dry ingredients to the wet.
- Mix in the sour cream, vanilla and almond milk.
- Mix in the rest of the dry ingredients.
- In a separate bowl, mix all the topping ingredients together.
- In a greased baking pan, pour in about half of the mixture.
- Sprinkle half of the topping mixture onto the batter. Then pour the rest of the batter, and top with the rest of the topping.
- Bake for about 30 minutes, until an inserted toothpick comes out clean.
- The batter will be very thick and almost resemble more of a dough. I added the almond milk to thin out the batter, but the original recipe does not call for it.