World’s Best Coffee Cake and Buttermilk Sauce
Entemenn’s doesn’t have anything on this coffee cake! I wouldn’t say it the World’s Best Coffee Cake if it wasn’t true. The best part is, is that it makes TWO cakes! So make one now and freeze one for later! And did I mention the buttermilk sauce? Because there is that, too.
It was a marathon baking session this weekend. During the week, I work full time. And recently I got a promotion that has had me working long hours and raking in some overtime. I work in construction and project management, something I fell into completely by accident after I graduated from college. With a degree in Political Science, the closest I came to construction management was dating a guy with that major in college. But working on some of the big and high profile projects that I have had the chance to work on – is really something pretty cool. My latest project has me working up at Boeing Everett – and being the third generation of my family to work at Boeing makes the whole experience feel pretty special.
One thing I love about working in construction management is the guys that I work with. It’s a pretty men-focused work zone, but I have found some really wonderful girlfriends on my latest project – we have to stick together! – but the guys, well I love them because they love my baking.
Every day, at least two ask what I have baked the day before. But by the time I get home I’m so beat that I can barely put a dinner together for Ben and myself let alone baking for the guys! The weekend is when all my baking takes place, so after this marathon session of six different baked goods – well, I’ve got the guys stocked up for the whole week! And then some!
This coffee cake that they are getting in the office today – it’s hands down the best I’ve EVER had! EVER! And I made it all at home. It’s true. Though the guys will get this one, I froze and saved the other coffee cake that this recipe made for Ben and me. I love baking for all the guys at work – but I have to look out for my main man first!
Come back tomorrow for the latest How-To Tuesday, where you will see how to freeze quick breads and cakes to bake for later! This is one trick that will come in handy again and again!
Coffee Cake Crumble:
- 1/3 cup Brown Sugar
- 1/3 cup Sugar
- 1/3 cup Flour
- 1/4 cup Butter
- 1 Tbsp Cinnamon
- 1 cup Pecans, chopped
- 3 cups Flour
- 1 Tbsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 tsp Cinnamon
- 16 ounces container Sour Cream
- 1 cup Brown Sugar
- 1 cup Sugar
- 3 Eggs
- 1/2 cup Butter, melted and cooled
- 1 cup Sugar
- 1 cup Buttermilk
- 1/2 cup Butter
- 2 Tbsp Baking Soda
- 1 tsp Vanilla
Coffee Cake Crumble:
In a large bowl combine all the ingredients. Using your fingers mash the ingredients together until the butter is nearly completely incorporated and the sugars look like wet sand. Set aside.
Preheat oven to 350 degrees.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside. In another large bowl, whisk together the sour cream, brown and white sugar, eggs and melted and cooled butter. Using a spatula, fold the flour mixture into the sour cream mixture until the mixture is nearly combined. There should be a couple of small streaks of flour left – that way you know you haven’t over mixed it.
Pour into two lightly greased or sprayed 9 inch cake pans. Spread out the cake out and smooth the tops. Sprinkle the pecan crumble over the top of each cake. Bake the cake for 25-30 minutes or until a toothpick placed in the center comes out nearly clean, with a couple of crumbs on it. Place on a wire rack to cool. Serve just warm.
For the Buttermilk Syrup:
In a large saucepan, at least 3-quarts, whisk together all the ingredients. Bring to a boil over medium high heat, then reduce to a simmer. Stir gently until the mixture turns golden brown. Remove from heat and let cool. Pour over warm coffee cake or pancakes and waffles.
Keywords: Cake, Breakfast, Dessert, Coffee Cake