A friend recently mentioned in passing that my photos used to be mostly foods we cooked or baked and hasn’t been lately, but with good reason, and she missed reading about it. (Admittedly bumblebees photos filled my entire iPhone and I need to clear space now). This post is for you Leibe!
It does seem like ages the last time I REALLY got to sink my hands and teeth into something I baked out of our kitchen. Yes, yes I’ve baked oatmeal cookies almost weekly now…but I mean really baked something with the kitchenAid and all! So I found myself jonesing one Sunday morning and took advantage of the “free-time” and whipped up the most scrumptious Dahlia Bakery’s sour cream coffee cake (so kindly introduced to me by our dearly missed friends).
Imagine a nice thick blueberry sour cream coffee cake topped with just an irresistible cinnamony crunchy streusel topping. OKAY! Now STOP imagining and go bake it!
Sour Cream Coffee Cake with Cinnamon Streusel
Recipe from The Dahlia Bakery Cookbook
½ cup all-purpose flour
½ cup packed brown sugar
1 tsp cinnamon
6 tbsp cold unsalted butter
2½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 cup sour cream
1 tbsp vanilla
1 tsp salt
2 cups berries (blueberries, blackberries, or raspberries)
Preheat over to 350 degrees F. Butter a 9×13 pan and set aside.
Make the streusel: combine the flour, brown sugar, and cinnamon in a bowl. Dice the cold butter, add it to the mixture, and blend with your fingers until crumbly. Set aside.
Make the cake: Sift together the flour, baking powder, baking soda into a bowl, and set aside. In an electric mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Scrape down the bowl. Add the eggs, one at a time, beating well after each and scraping down the bowl as needed. Mix in the sour cream, vanilla, and salt. Add the dry ingredients a third at a time, mixing until just blended. Fold in the berries.
Scrape the batter into the pan and spread it evenly with a spatula. Sprinkle the streusel over the top.
Bake 45-50 minutes, until a tester comes out mostly clean. Cool in the pan in a wire rack.