It has been awhile since I’ve posted anything sweet. August, somehow, flew by without any cookies, cakes, or pies. I’m sure it was to the benefit of my waist line, but the lack of sugar was completely unintentional. Here’s a recipe that’s sweet, but not dessert sweet, a breakfast favorite that’s simple and adaptable, and the perfect complement to your morning coffee. I’ve made other versions of this crumb coffee cake in the past. Versions that included rhubarb in the Spring, blueberries in the Summer, and cranberries in the Fall. I’ve also been known to enjoy a low fat version of this recipe in the past that swapped out the sour cream for fat-free vanilla yogurt. So many options. So many choices. I stuck with the basics this time around.

Ingredients:

• Cake
  • 2 Eggs
  • 8 oz Sour Cream
  • 1/2 cup Milk
  • 1/2 cup Canola Oil
  • 2 tsp Vanilla
  • 3/4 tsp Salt
  • 2/3 cup Sugar
  • 2 cups Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
• Crumb
  • 4 tbsp Butter
  • 1/2 cup Flour
  • 1/2 cup Brown Sugar
  • 1 tsp Cinnamon

Directions:

1. Preheat the oven to 350 F (~177 C).
2. Make Crumb:
   1. Cut the butter into the flour, sugar, and cinnamon until it all comes together in uniform clumps. A quick blitz of everything in the food processor can also accomplish the task.
3. Grease a 9×13 inch cake pan.
4. Beat together the oil, sugar, salt, milk, eggs, vanilla, and sour cream.
5. Sift together the flour, baking soda, and baking powder.
6. Gently fold the dry ingredients into the wet ones, as you would when making muffins.
7. Scoop the batter out into the bottom of the cake pan.
8. Spread it out evenly.
9. Sprinkle the crumbs over top.
10. Bake for about 40 minutes.
11. This cake keeps very well at room temperature for a few days after it’s baked!