I was considering baking this recipe into muffins, and then into 2 square pans so I could share one, but I decided to stick to the 9 by 13 pan, not knowing how the cake would hold up underneath all these "crumbs". The author actually referred to them as boulders...
The topping was easy enough to make. Didn't even have to cut butter into dry ingredients. Basically mix sugars, salt and cinnamon together, add melted butter (a whole cup!) and fold in flour. I finished "folding in" the flour with my hands and basically formed the crumbs at that point in the recipe.
The batter comes together easily too: cream butter, add sugar and mix until fluffy, add eggs, the sour cream and vanilla. Mix in dry ingredients. Spread into a pan, and top with "crumbs".
I was happy to see that the batter was quite foolproof. As usual, I forgot to take my ingredients out of the fridge to let them come to room temperature except for the butter). So I added cold eggs and sour cream to my creamed butter and sugar without too much damage.
It bakes for quite a while - mine took 55 minutes. And you have to rotate the pan 3 times. Not sure why, but I did it anyways.
It smelled really good while baking, and I was happy to realized that I had just made a sour cream coffee cake! They can call it whatever they want, but that's what it is. The flavor was really good, the cake being vanilla-y and the topping cinnamon-y. Texture of the cake was nice and moist and the topping was crunchy, crumbly, with the bigger pieces being a bit hard. I'm glad I made my crumbs on the smaller side. I'm not a big fan of crumbs in general, but they really added to the cake.
It makes a lot of cake! So I brought it to the cottage to share, and 4 days later, it was still very yummy. It kept surprisingly well. I'm glad I made this recipe, and will be trying it in muffin form, with tall liners to help contain the crumbs!
Thanks to the Baked Sunday Mornings bakers for encouraging me to make this one. See how they fared here!
The recipe can be found here!