I love nothing more than a lazy weekend at home, although I can’t remember the last lazy weekend at home that I had. Usually my weekends involve all night baking and all day shooting photos and then cleaning over and over again. Part of a lazy weekend for me involves waking up, cooking a nice breakfast and sipping on my ice coffee.
Every once in awhile I make a dessert or baked good that my boyfriend can’t resist. This weekend it was chocolate cake (coming soon!) and this Classic Sour Cream Coffee Cake. He isn’t much a breakfast person (I am the total opposite), so when he woke up and immediately went for a slice of coffee cake, I was thrilled. My coworkers are enjoying the leftovers today. Before we talk about this coffee cake, I need to introduce you to my new BFF.
I was provided a free Ninja Coffee Bar in exchange for an honest review. All opinions are my own. I’ve been a long time using of Ninja products.
A few months ago, I attended BlogHer Food in Chicago where I had the opportunity to see the new Ninja Coffee Bar in action. I spent a lot of time popping by their booth. Typically you can never find iced coffee (my drink of choice) at these sorts of events. Fortunately, Ninja was showing off their new system and I was there to reap the benefits.
Recently, Ninja sent me a Coffee Bar to try out for myself. This past weekend, I slept in and then spent some time learning how to use my new Ninja Coffee Bar.
What excited me most about the Coffee Bar was the numerous settings for brewing coffee. With the Ninja Coffee Bar you can choose to brew a single cup, a thermos or a carafe. Once you pick the amount of coffee you want to make, you can choose a classic or rich brew, brew over ice or a specialty brew (more concentrated). Of course, I was eager to try the brewing over ice. First I made a carafe, then I made a thermos. The settings on the Ninja Coffee Bar are specially designed so as not to dilute the coffee once the ice is added.
I was very impressed at how lightweight the machine is as well. It takes up a bit more space than my previous machine, but I think it’s worth it. I also noticed it comes with a clock and an option to program a brew time. We all know it’s nice to save a few extra minutes in the morning.
Some of the unexpected bonus items I received with the Coffee Bar were a milk frother (you know, to make those really fancy drinks), an insulted thermos for hot or cold coffee (straw included) and a recipe book with 100 drinks you can create with the Coffee Bar. Plus it has a self-cleaning function and an easy to clean removable filter. I had high expectations for the Ninja Coffee Bar and it exceeded them with flying colors. I’ve always been a fan of Ninja. I own their Mega Kitchen System and another smaller system, the Master Prep Pro.
Now let’s talk about this cake real quick! It’s a nice and dense coffee cake that is made with butter and sour cream. Each bite is loaded with a brown sugar streusel, and we all know that is your favorite part.
I love the richness of the coffee cake that contrast the sugary streusel. It was VERY hard for my to prevent myself from slicing off small pieces here and there. Breakfast is my biggest weakness. And let me just clarify that donuts count as a breakfast that can be enjoyed all day long. Ergo, weakness. Seriously though, whenever there is a muffin around, you better believe I am sinking my teeth into it.
This is a relatively easy, classic Sour Cream Coffee Cake. I baked mine in a 9-inch by 13-inch pan, but you can also use a bundt pan. This just so happens to pair wonderfully with a cup of coffee.
With Valentine’s day quickly approaching, you might want to buy this new toy for that coffee-loving friend.
Keep up with all the happenings. Follow Beyond Frosting:
- For the cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 cup light sour cream
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- ¼ teaspoon salt
- For the streusel
- 4 tablespoons unsalted butter, melted
- ½ cup light brown sugar, packed
- ½ cup + 2 tablespoons all-purpose flour
- 1 tablespoons cinnamon
- ½ cup pecans, chopped
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons heavy whipping cream (or milk)
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice (optional)
- Preheat oven to 350°F.
- Allow butter to come to room temperature or microwave for 10-15 seconds. Cream butter and sugar together in a stand mixer until light and fluffy, about 3-4 minutes.
- Add eggs into batter and beat until well incorporated, scrape down the sides of the bowl.
- Next, add sour cream and vanilla extract and beat until well incorporated.
- In a separate bowl, sift flour (sifting is optional but recommended) and combine with baking powder and salt. Slowly had the flour and beat at a low speed just until flour is mixed. Turn off your mixer and use a spatula and mix by hand until well combined. Make sure to turn the batter from the bottom to the top to ensure it is well mixed.
- To prepare the streusel, melt butter in a microwave-safe bowl for 30 seconds. Combine butter with all dry ingredients. Mix together until well blended. Add chopped pecans.
- Spray the bottom of a 9-inch by 13-inch pan. Pour 2/3 of the batter into the bottom of the pan and spread evenly. Then sprinkle half of the streusel over the batter. Top with remaining batter and streusel.
- Bake at 350°F for 32-35 minutes. Check the coffee cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, then the cake is done. Allow to cool completely.
- To prepare the glaze, Sift powerded sugar into a bowl. This step is necessary to create a smooth glaze. Add heavy cream (or milk) and vanilla extract and stir to combine. Mixture will be thick.
- SLOWLY squeeze in the lemon juice and mix to cut the sweetness until desired taste.
- For a thicker glaze, add only 1 tablespoon of milk instead of 2. Or add additional powdered sugar. There is no secret to the glaze, you have to alternate milk and powdered sugar until desired consistency and taste.
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