Coffee Cake Recipe (warning: contains no coffee)

Sunday, May 12, 2013

Did you know that coffee cake doesn't actually contain coffee? What, you did, like 90% of the rest of humans? Well, my husband is one of those 10%! He has spent that last 30 years missing out on this delicious confection, because he thought it contained coffee! I almost peed myself when I found this out, and rushed to the nearest Starbucks to purchase him a slice. He was so disappointed that he had never had it. Although Starbucks does make a pretty good cake, I wanted to make my hubby my version from scratch! There are a ton of variations on this age old pastry, but I like mine straight forward and simple.

Ingredients:
Nonstick spray
2 sticks unsalted butter, room temperature
2 1/4 cups sugar, divided
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon brown sugar
2 tablespoons powdered sugar


Directions

Preheat the oven to 350 degrees F. Spray a Bunt pan with nonstick spray.

Using an electric mixer, mix together the butter and 2 cups of sugar in a small bowl. Add the eggs, 1 at a time, then add the sour cream and vanilla and mix until blended. In a separate bowl, mix together the flour, baking powder and salt. Add half of the dry ingredients into the wet ingredients and mix until just blended, then and the remaining dry ingredients and mix until well combined.

In a small bowl, combine the remaining 1/4 cup sugar, cinnamon, brown sugar and mix until well combined.

Pour half of the batter into the Bunt pan or a 11" x 17" Pyrex. Sprinkle the cinnamon sugar mixture over the batter, then pour the remaining batter over the sugar mixture. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes to 1 hour. Let cool until just slightly warm. Remove the cake from the pan to a serving dish and sprinkle powdered sugar over the top (source: Food Network).


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