I’m doing it.
I’m really doing it.
I’m sharing my all-time favorite, highly coveted, coffee cake recipe with you.
All thank you notes will be forwarded to my mother.
For real, the other day my BFFL and I were at a breakfast meeting, and I took a bit of coffee cake.
As I spat it out I choked, “*cough* This is NOT like my coffee cake!”
You see that fluffy sour cream up there? You mix the sour cream with the baking soda, and let it sit.
It gets all fluffy and bubbly and moist.
The batter is pretty thick. As I spread it in the pan, I throw a layer of pecans and chocolate chips in the middle too, just for good measure.
Then on top goes chocolate chips, pecans, brown sugar, and cinnamon.
Yeah, I totally went on chocolate chip overload.
But I was like, “I can’t leave this little bitty half cup of chocolate chips in the freezer!? I’ll just throw ‘em all in.”
Don’t you do that too?
So I promise, when y’all make this, send me a dollar. Or a Burt’s Bees lip balm.
How ’bout a stick of gum? My grandma always did that?
A big ol’ hug?
Ok, fine. Nothing. Be that way.
But it’s real good, and I promise, you’ll make friends.
~ Peace, Love, and Breakfast Y’all
Best Southern Coffee Cake
Yield: serves 12
1 pint sour cream
1 1/4 teaspoon baking soda
1/2 cup butter, softened
1 1/4 cup sugar
1 3/4 cup flour
1 3/4 teaspoon baking powder
2/3 cup chocolate chips
1/2 cup chopped pecans
1 teaspoon cinnamon
1/2 cup brown sugar
Grease and sugar a 9x13 pan. Preheat oven to 350 degrees.
In a medium bowl, stir together sour cream and baking soda. Let sit for 5 minutes.
Cream softened butter, sugar, and eggs. Beat 'til fluffy.
Sift flour and baking powder together and add to creamed mixture.
Fold sour cream mixture into the batter. Batter will be thick. Spread in a greased and sugared 9x13 pan.
Sprinkle chocolate chips over batter in pan. Combine nuts, brown sugar, and cinnamon and sprinkle evenly over chocolate chips.
Bake at 350 for 25-30 minutes.