A Spectactular Slope Day Brunch

For those of you who are unfamiliar with Slope Day, it is an end of semester celebration, where students start the day brunching and bbq-ing (among other things...) and end with a concert on Libe Slope, in the middle of campus. Michelle and I thought what better way to start out the day than with a festive, delicious brunch? We decided on a menu of fruit salad, a variety of pancakes (banana, chocolate chip, and blueberry), scrambled eggs with sauteed onions and grated cheese, and cinnamon coffee cake.

To my surprise, the coffee cake ended up being one of the favorites. The recipe was so simple, and the cake was moist and sweet as can be. I added a streusel crumb topping to the top, which was a lovely addition. Here is the recipe (adapted from epicurious.com):

Cinnamon Coffee Cake

1 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 cup sour cream
1 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, softened
1 1/3 cups granulated sugar
2 large eggs
1 teaspoon vanilla
1/3 cup firmly packed light brown sugar
1 teaspoon cinnamon

In a bowl whisk together the flour, the baking powder, and a pinch of salt and in another bowl stir together the sour cream and the baking soda. In a large bowl cream together the butter and 1 cup of the granulated sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Stir in the flour mixture alternately with the sour cream mixture and stir the batter until it is combined well. Pour the batter into a buttered 10-inch round cake pan. In a small bowl stir together the remaining 1/3 cup granulated sugar, the brown sugar, and the cinnamon and swirl the sugar mixture into the batter. (** Add about half of this mixture to the batter. For the other half, soften about 1 1/2-2 T of butter and mix into the sugar. Sprinkle on top for a streusel topping.) Bake the cake in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean, transfer it to a rack, and let it cool.

This coffee cake is sure to make your next brunch a success. Happy baking!

--Mackie