Cooking Lesson #1017: Miss Swander’s Old Fashioned Sour Cream Coffee Cake

…from the Perspectives’ Kitchen

How you doin’? Back in January of 2023, dear reader, I introduced you to Miss Swander, the “Cafeteria Lady” from Beverly Hills High. She made a mean casserole, and she was a hell of a baker, too. She turned out this coffee cake twice a week.
 
Nothing is better than getting a slab of this coffee cake at a morning break… except maybe her cinnamon rolls that she made the other 3 days of the week.
 
You could always grab a slab of this style coffee cake at the Original Farmer’s Market on Fairfax or at Royal Bakery on La Cienega Boulevard where it was sold by the pound. Miss Swander claimed that this was her grandmother’s secret recipe that she made every Sunday for breakfast.
 
While my recipe is reminiscent of a pound cake, this deliciously moist and buttery coffee cake is anything but dry! Between the cinnamon swirl layer and the generous amount of streusel topping, every bite is a perfect combination of flavor and texture. You can whip up this easy and affordable morning cake without having to make a special trip to the bakery.

Today's is National Coffee Cake Day... whip this up to celebrate!
 
Prep time:  25 minutes
Bake time:  40 minutes
Additional time:  30 minutes
Yield:  12 serving / 1 9 X 13-inch coffee cake
 
Ingredients 
For the cinnamon layer
3/4 cup dark brown sugar
1/3 cup all-purpose flour
1-1/2 teaspoons ground cinnamon
 
For the streusel topping
1 cup dark brown sugar
1 cup all-purpose flour
1 tablespoon ground cinnamon
1/4 teaspoon almond extract
1/4 teaspoon kosher salt
1/2 cup softened unsalted butter (not melted)
 
For the cake
3-1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon kosher salt
1-1/2 cups granulated (white) sugar 
1 cup softened unsalted butter
3 large eggs
3/4 cup whole milk
8 ounces sour cream
2 teaspoons pure vanilla extract
 
Directions
1.      Preheat the oven to 350° F.
2.      Lightly grease a 9 X 13-inch baking dish; set aside.
To make the cinnamon layer
3.      Stir the brown sugar, flour and cinnamon together in a small bowl until well combined; set aside.
To make the streusel topping
4.      Combine the brown sugar, flour, cinnamon and salt in a small bowl.
5.      Add the butter and almond extract; stir with a fork until mixture is crumbly; set aside.
To make the cake
6.      Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
7.      Beat the sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl.
8.      Turn the mixer on low speed and beat in the eggs until well blended.
9.      Gradually mix in the flour mixture and milk.
10. Add sour cream and vanilla and beat for 30 seconds.
11. Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top.
12.  Spread the chunky streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
13. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes.
14. Remove from the oven and let cool completely before serving, about 30 minutes.

ChefSecret:  Coffee cake is so called not because it has coffee as an ingredient, but because it is intended to be enjoyed with coffee.

Quip of the Day:  Why did the coffee cake kill himself? Because his life was so crumby!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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