Sour Cream Coffee Cake

If there's one thing my family cannot get enough of, it's fun breakfast treats. Toast, no thank you. Muffins, yes please. Cereal, if I have to. Coffee cake, get it on my plate. Seriously. So when I was perusing Kirstin's blog for this month's Secret Recipe Club, I knew I had to pick her recipe for Sour Cream Coffee Cake. Besides that fun breakfasts are always applauded at my house, I also knew I had several tubs of sour cream languishing in the fridge. (We've been eating lots of taco salad this summer!) This recipe was super easy to put together, and it smelled SO good while it was baking.

But the proof is in the pudding, right? I left this coffee cake at home and went to work. When I got home that evening, there was not a crumb left. Technically, this cake serves 12. But if you leave it on the counter and go to work, it might only feed 5. They gobbled it up!! I couldn't even get a picture of a slice. I guess you know it's just that good. Thanks, Kirstin, for making my family's breakfast more exciting on a Thursday.

Sour Cream Coffee Cake

3/4 cup sugar
1/2 cup butter, softened
1 tsp. vanilla
3 eggs
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
1 cup sour cream
1 cup brown sugar
2 tsp. cinnamon
3 Tbsp. butter, melted

In large bowl, cream butter and sugar; add vanilla and eggs. Mix well. Combine flour, baking powder, baking soda and salt in a medium bowl. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.

In a small bowl, combine brown sugar, cinnamon and melted butter; mix well.

Spread half of batter in a greased and floured 10" tube or bundt pan; sprinkle with half of brown sugar mixture. Repeat with remaining batter and brown sugar mixture.

Bake at 350 for 35-40 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes. Invert onto large plate. Serves 12.

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