Even with all of the food I ate this holiday weekend, I still managed to bite my way through this coffee cake. Fourth of July was a blur of food, wine and wet pants. The latter being myself losing out to some perfectly aimed water balloons.
I've adapted this coffee cake recipe so many times and it never lets me down. The original Sour Cream version is worth checking out. It even comes with a cool story about two people falling in love and eloping, two kids and one food blog later things are just as awesome.
This time it was cherries and blackberries inside the coffee cake. Toasted almonds, brown sugar and a heavy drizzle of white chocolate turned the surface from blah to groovy.There's two reasons this is the best coffee cake I've ever tasted, butter and sour cream! Both of them keep this cake not just ultra-moist but they add boatloads of extra flavor. The butter must be at room temperature, no excuses. But if you forget to bring it out of the fridge, just ding it in the microwave for 10-15 seconds and you should be back on track to make a recipe that might change your whole outlook on coffee cake.
I baked my coffee cake in a 10 inch spring form pan, but you could use an 11 x 13 baking dish or a 9 inch round cake pan. Just adjust the baking time and give it the poke test. Gently poke the top of the cake and if it springs back...get it out and let it cool before going drizzle crazy with some chocolate.
