Recipe #10: Sour Cream Coffee Cake with Cinnamon Streusel

Recipe #10: Sour Cream Coffee Cake with Cinnamon Streusel

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First off - I don't love the picture above. I couldn't get decent lighting so it turned out a bit blurry.

I took a little time off from baking just to enjoy family and decompress after our holiday madness. The sad part of taking a break from baking is that I didn't have homemade treats in the house however I managed to get by with some pretty amazing brownies from the Metropolitan Market up the street.

Before the Christmas break a friend of mine sent me an amazing deal from Gilt (http://www.gilt.com/home) that had KitchenAid mixers on sale for $250. I quickly ordered my new silver KitchenAid and it was supposed to arrive by Christmas Eve - just in time for Christmas! I was home all day and waited patiently for the UPS driver however it never showed up. I checked the tracking # and it said it would be arriving on 12/26. I was traveling that day to Iowa and I had a friend come by to pick up the KitchenAid for me. To my utter disappointment someone had stolen it right off my front porch. This happened once before about a month prior with another package. I was so bummed!! And ofcourse when I called Gilt that deal had expired and they had no mixers left in stock but they did refund the money which was nice. I will continue to be on the hunt for another good deal or eventually I will just give in to buying it at full price. 

It's now time to get back to it. I thumbed through the Dahlia Bakery cookbook and landed on the coffee cake. This just sounds heavenly. This week I just happen to have some free time as our nanny started watching my son as I officially go back next week to work. The great thing is my office is just a short walk up the stairs.

Anyway... I decided to go with raspberries as the fruit to add in this recipe. The recipe is pretty straightforward and it took about 30 minutes to get everything measured out and prepped (this probably could have gone more quickly had I not been prepping dinner at the same time).

The total baking time was 50 minutes and I was pleased that my oven actually cooked something that matched with what the recipe stated.

The result: By far the best coffee cake I have ever tasted. My father-in-law has a pretty darn good recipe for coffee cake but I have to say this one is better. I made sure to take a bite when it was still warm right out of the oven. The first word that comes to mind when tasting this coffee cake was butter. It was moist, full of flavor, and I loved the tartness the berries added.

The only thing I will do next time is try a mix of blueberries and raspberries. I made sure to give some of this away as it would have been way to dangerous to keep in the house. That is the only downfall of working from home - I will still be so close to all the calories that tempt me.

For full recipe: See page 106 in the Dahlia Bakery cookbook.