Sour Cream Coffee Cake Family Recipe

Thanksgiving is next week and the LaFleur family is busy preparing Thanksgiving menus and prepping for the busiest and most wonderful time of year, the holiday season.

This latest Blog post is from Estelle LaFleur:

I pulled out my mother’s recipes as I prepared to write this note. My intention was to make Turkey Croquettes with the leftover turkey from the one we cooked last week. Unfortunately, other things took away my time so I froze the leftover turkey and will make them another time. I’m planning to try them in the air fryer instead of deep frying them so we’ll see how them come out.

Instead of my original plan, I’ll have to go with Plan B.

One of my favorite breakfast treats – well, change that to anytime treat – is my mother’s coffee cake.

I remember it as something that she would make around the holidays, and somehow that tradition continued as I started making traditions with my husband and children. When our children were little, we didn’t have coffee cake for breakfast or brunch on a holiday; holiday breakfasts were always cinnamon rolls (that’s a Christmas story for another time). I did, however, make coffee cake for the days leading up to and after the actual holiday.

I’ve updated my mother’s recipe a bit. I guess I’m just following her lead since she added chocolate bits to the recipe she got. My change is to use gluten free baking flour instead of all purpose flower. I haven’t found a change in the taste or texture going the gluten free route. I also pass on the chopped walnuts. We just aren’t fans of nuts in baked goods but I’m told they are delicious in this recipe.

Sour Cream Coffee Cake

Cake

1 stick butter, melted

1 cup sugar

2 cups flour (I use gluten free baking flour)

1 tsp. baking soda

¼ tsp. salt

2 eggs

1 tsp. vanilla

1 pint sour cream

Filling

2 tsp cinnamon

2/3 cup sugar

½ bag chocolate bits

½ cup chopped walnuts (optional)

Preheat oven to 350 degrees. Grease and flour (or use baking spray, my preference) a tube pan. I use my mother’s bundt pan.

In a small bowl, mix the filling ingredients until well blended and the bits are coated. Set aside.

In a large mixing bowl, combine all of the cake ingredients. Beat until smooth.

Pour ¼ of the batter into the pan. Layer ½ of the filling evenly over the batter.

Pour ½ of the batter over the filling evenly. Layer the remaining filling evenly over the batter.

Pour the remaining batter over the filling spread out covering the filling completely.

Bake for 40-45 minutes until cake tester comes out clean.

Let cake rest in pan on a cooling rack for at least 10 minutes. While cake is still fairly warm, use a plate and flip the cake onto it releasing it from the pan. Let cool completely before cutting.