Fruit can be added to the batter of this recipe for a variety of different-flavored coffee cakes. Try fresh or frozen blueberries or dried apricots and cranberries. Nuts can be added too.
INGREDIENTS | SERVES 12
- ½ cup dark brown sugar
- 2 teaspoons cinnamon
- 3⅓ cups all-purpose flour
- 1 cup cold butter
- 1½ cups sugar
- 3 eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
Preheat oven to 350°F. Butter a bundt pan.
Make filling by combining the brown sugar, cinnamon, ⅓ cup of the flour, and ¼ cup of the butter with fingertips until crumbly. Set aside.
For the batter: Cream together ¾ cup butter and sugar until fluffy. Add eggs one at a time and beat them in to form a smooth batter.
Separately, mix together 3 cups flour, baking powder, baking soda, and salt, using a whisk.
Add flour mixture alternately with sour cream to the butter/egg mixture until all is incorporated.
Layer half the batter in the bundt pan; sprinkle it with the filling mixture. Layer the rest of the batter on top.
Bake 50 minutes, or until a toothpick inserted in the middle comes out clean. Sprinkle with powdered sugar before serving in slices.
Wrap scrambled eggs, crumbled cooked sausage, shredded Cheddar cheese, sliced green onions, salsa, sour cream, and black olives in a large flour tortilla and serve warm for an on-the-go hearty breakfast. For a different taste, add crisp Home Fries and substitute bacon for sausage.