The other day, I was trying to brainstorm recipes to share with you guys, and I was just stumped. Literally. I couldn’t think of anything. 

So I pulled up the TCC Recipe archives and almost fell off of my chair when I didn’t see Mère’s Sour Cream Coffee Cake listed on the lineup. 

It’s literally my favorite coffee cake of all time, so I was shocked that I hadn’t already shared the details with you all.  

& not to mention the coffee cake batter is by far my favorite cake batter. It’s basically like eating sugar, sour cream, and butter; which sounds gross but don’t think, just eat! 

What’s really nice about making a coffee cake is it’s basically an excuse to eat cake anytime of the day. Cut a slice with coffee for breakfast, dig into the cake for an afternoon cup of tea or finish of the night with a decaf coffee nightcap and a large chunk of cake. 

It’s one of those cakes that you can eat at all times of day and not feel gross, thank you coffee cake! P.S: It’s the perfect thing to whip up if you’re hosting a brunch or having the gals sleepover! 

This coffee cake was actually my Mère’s aka my grandmothers so my Mom always makes this cake before any family gathering and I’m always there to lick the spoon. 

So enough about me and my obsession, let’s dig into the recipe: 

Okay, here we go…

Ingredients:

 1 Cup Sugar

3/4 Cup Butter

2 & 3/4 Cup Flour

3 tsp baking powder

1 tsp baking soda

1 tsp salt

3 eggs

1 cup sour cream

1/4 cup milk

Topping:

1/2 cup sugar

2 tsp cocoa

2 tsp cinnamon

1/4 cup chopped nuts

Preparation:

First, cream the sugar and butter together, once smooth go ahead and add in the rest of your dry ingredients. beaten eggs, cream, and milk.

Next add in your beaten eggs, cream, and milk. Stir until everything is thoroughly mixed, and don’t forget to try the batter (as I said earlier, it’s my favorite!).

Flour or grease your bundt cake pan, and pour half of the batter into the pan. Grab the delicious topping mixture we whipped together earlier and sprinkle in half of the mixture. Next, pour the remainder of the batter into the pan and wrap it up by sprinkling the remainder of the topping mixture, right on top.

Pop the bundt cake (anyone else thinking of My Big Fat Greek Wedding right now?) into the oven at 350 degrees for one hour!

& that’s it! Snap me if you guys try to make this cake at home, I love seeing your creations. Also I want to be completely transparent with you all. I’m going to be a tad MIA this week and next.

I felt like I keep falling behind in terms of content, so I’m taking this week and next week slow as Matt & I run around town shooting fall content. I have a spring fling of a March planned for you all and I can’t wait to share more details. xx Aubrey 

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