Christmas Morning Breakfast Cake
I have never had a better breakfast (coffee) cake! This recipe has been in my family for YEARS! Infact, I cant remember life without it! Waking up to the smell of this baking in the oven on christmas morning is hands down the best smell EVER! Of course, you can have this at any time of the year. We have it for the Fourth of July, Easter, Thanksgiving, or Conference weekends!
Equipment
- 8" square pan
Ingredients
Batter
- ½ cup salted butter softened
- 1 cup sugar
- 2 eggs
- 1 cup sour cream can sub with plain greek yogurt
- 1½ cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- dash salt
- 1½ tsp vanilla high quality
Crumb Topping
- 1 cup brown sugar packed
- 4 Tbsp flour
- 4 tsp cinnamon
- 4 Tbsp butter melted
Instructions
Batter
- In the bowl of a stand mixer, beat together the butter and sugar until combined and fluffy.
- Add in eggs and lightly mix until barely combined.
- Mix in sour cream.
- In another bowl, combine flour, baking soda, baking powder, and salt.
- Add dry mixture to the wet mixture. Once combined, stir in vanilla (a little more vanilla than what it calls for will NEVER hurt ;))
Crumb Topping
- For the crumb topping, combine all ingredients to form a crumble (the texture of damp sand).
Assembly and Baking
- Preheat oven to 350. Grease an 8” square pan with cooking spray.
- Pour half of the batter in the pan and spread evenly. Sprinkle with half of the crumb mixture, and spread so it covers all of the batter.
- Carefully spread remaining batter on top of the crumb layer (try not to mix it in, lightly spread) Keep the layers as separate as possible. Cover the whole thing with the remaining crumb mixture.
- Bake for 45 minutes or until the center isn’t wobbly (toothpick comes out clean). Once out of the oven, let sit for about 10 minutes before serving. My family likes to spread warm butter on top. You will love this delicious family recipe!