SUMMARY – don’t wait for a party to make this cake. Perfect for breakfast, dessert or le weekend. Great flavor and lots of crumb topping.
When I was a kid, Freihofer’s (a regional bakery) used to make a Cinnamon Pecan Coffee Ring. It was a yeast coffee cake with a cinnamon swirl, topped with a confectioners sugar glaze and crusted with pecan pieces. When we had this as a Sunday after church brunch treat, us kids would fight over the nuts on the bottom of the box.
Sadly, after they were bought out by Entenmann’s, the recipe changed and the nuts got scant. I don’t think they make it anymore.
But this coffee cake, even though it’s a cake base and not a yeast dough base, is a cake that my siblings and I would have fought over.
A couple of things about this cake.
I didn’t quite have enough sour cream, so I supplemented it with heavy cream.
I also didn’t have enough blueberries. So I cut up some rhubarb, sugared it and let it macerate and mixed it into the crumb topping.
I kept poking it with an instant-read thermometer and it wasn’t at the listed temperature. I ended up adding a half hour to the baking time! And, since I didn’t wrap the pan with strips, it got a little dark. Now I know to ignore the temperature and just go with baking time.
This coffee cake was so good! Everyone liked it a lot. And it was good that this was a big cake, since everyone had multiple pieces of it.
I even brought some into work to share. One of my co-workers, who doesn’t like coffee cake, and she really liked it!
I will be making this again. But I might make it into muffins instead of a whole cake.