Can we talk about how nice it is to have the kids back in school after Christmas break? And can I also mention how nice it is that my husband’s still on leave so yesterday, when it was 10 degrees and snowing, I didn’t have to leave the house to take anyone to school? 

I’m kind of loving life right now.

So yeah, it snowed all day yesterday which was exciting because we had 0% chance of snow. Oh, Colorado weather people. Always wrong. About everything. 

It was “freezing rain” (is that just a fancy way to say sleet?) for the first few hours of the day so when I decided to just jog down the road to grab our trashcan since I already had my workout gear on, I got a big surprise when I nearly busted my butt on the sheet of ice that was our sidewalk. 

This is why I don’t leave the house when it’s snowing. 

Needless to say, grocery shopping was canceled yesterday. No way in heck was I putting boots and a coat on when I can just stay in my warm house and make coffee cake. 

You guys know that I love coffee cake. I think it may be my favorite cake ever. Like, I think it’s actually surpassed grocery store birthday cake for the top cake spot. That’s big.

This one is so good. My husband and I are still doing paleo so we both cut the tiniest sliver off to taste it and both of us were all “OMG THIS IS THE BEST THING EVER!” because we’ve been eating nothing but meat and vegetables.

(And maybe some Gushers. I’m weak.)

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Sour Cream Coffee Cake
For the Crumb Topping:
  • 3/4 cup flour
  • 3/4 cup firmly packed dark brown sugar
  • 1/2 teas salt
  • 3/4 cup pecans toasted
  • 6 tbs unsalted butter cold, cut into 1″ cubes
For the Chocolate Cinnamon Swirl:
  • 1/2 cup sugar
  • 1 teas dark unsweetened cocoa powder
  • 1 teas cinnamon
For the Sour Cream Cake:
  • 3 1/2 cups flour
  • 1 teas baking powder
  • 1 1/2 teas baking soda
  • 1/2 teas salt
  • 1 cup 2 sticks unsalted butter, soft but cool, cut into 1″ pieces
  • 2 1/4 cups sugar
  • 4 large eggs
  • 16 oz sour cream
  • 1 1/2 teas pure vanilla extract
  1. To make the Crumb Topping: Pulse the flour, sugar, and salt in a food processor about 5 seconds to mix. Add the pecans and pulse until the pecans are finely chopped and thoroughly incorporated into the flour mixture, about 15 1 second pulses.
  2. Add butter and pulse until combined.You’re going for a mixture that looks like chunky sand. Cover with plastic wrap and refrigerate until ready to use.
  3. To make the Cinnamon Swirl: In a small bowl, stir together the sugar, cocoa powder, and cinnamon and set aside until ready to use.
  4. To make the Sour Cream Cake: Preheat the oven to 350F. Line a 9×13″ baking pan with parchment paper or spray with baking spray.
  5. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  6. In the bowl of a mixture fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each and scraping the sides as needed. Add the sour cream and vanilla and beat until everything is incorporated. Add the flour mixture and continue beating until just combined. Do not overmix!
  7. Pour half of the batter into the prepared baking pan. Cover with the cinnamon swirl mixture.
  8. Pour the remaining batter over the swirl mixture. and spread evenly. Top with the crumb topping. Use all of it even if it looks like too much - some of it will sink down into the cake.
  9. Bake for 1 hour, rotating half way through cooking time, until golden brown or a toothpick inserted in the center comes out clean. Let cool on a wire rack for 30 minutes before serving.

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