Sour Cream Coffee Cake

I've always found it strange that coffee cake doesn't in fact contain coffee. When I was a little girl I naturally assumed I would care for the stuff, considering it's name. Talk about judging a book, or cake, by it's cover! Of course as an adult I will devour a piece of this Sour Cream Coffee Cake with a nice strong cup of coffee on the side any day of the week.

This recipe for Sour Cream Coffee cake is an old family classic straight from my Grandma "Shapop" as I call her, but with a bit of a twist of my own. It's a classic coffee cake with a rich, buttery flavor imparted by the sour cream and filled with a cinnamon and pecan swirl center.

I finish my coffee cake with a sweet cinnamon glaze because everything, in my opinion, is better with a bit of frosting! Of course you could also substitute a vanilla glaze or even a fresh orange glaze with a bit more fresh zest on top. I happen to think that the cinnamon, sugar, and vanilla combination is reminisent of a gooey morning cinnamon roll, so I think I'll keep it.

Once the glaze has dripped down the sides of your cake, it's ready to transfer to a serving plate, slice and enjoy. This sour cream coffee cake is perfect served on it's own or as the center of a brunch table! This is also a great make ahead dish when guests come to visit. Make the coffee cake the night before, wrap tightly in plastic wrap and allow to cool overnight. (This is the trick for moist cake every time.) In the morning all you'll need is a few minutes to whip up the glaze and start the coffee pot. It doesn't get much easier, or more delicious than that. Do you have a favorite family coffee cake recipe? I hope you will give my Grandma Shapop's a try!

photos by Leah Bergman

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