Breakfast is one of my favorite meals of the day. To me, there is nothing better than sitting down to a plate full of bacon and eggs or a freshly baked croissant with a little bit of butter or even better, a piece of Sour Cream Coffee Cake inspired by Food Network’s Ina Garten.
On the weekends, breakfast is a long drawn out process. It’s the one time of the day that we’re usually not in a rush and I actually get to cook for my family. My daughter’s usual request is pumpkin pancakes whereas I usually like to eat scrambled eggs and sauteed spinach. During the week, it’s a different story. Neither one of us are morning people and that means, we wait until the last minute to get out of bed, hop in the shower and yes, even eat breakfast. Usually we’ll both grab a cereal bar or a pear and we’re out the door, rushing her to school and for me, running to catch the 8:07 train.
And sometimes, if we’re lucky (pun totally intended), we’ll have just enough time for her to eat a bowl of Lucky Charms (or yucky Charms as she calls them).
Grocery prices are getting frightening. I remember back in the day (I know, I’m really dating myself), I could spend $30 on groceries and be set for the week. Now, that budget has quadrupled so I’m always looking for specials and deals on products we already buy. Several of my co-workers tend to shop at Dominick’s for their every day items so I thought I would check it out.
My timing was great as Dominick’s was having a Buy 4 Save $4 promotion on 35 different items. Throughout the store many breakfast related items were part of the sale which meant I was able to stock up on those cereal bars that my daughter and I tend to eat way too many of. I picked up all the essentials for a complete breakfast (you know coffee and creamer) and the rest of my groceries for the week (you can see what my daughter talked me into buying in my Google + album).
I decided that I wanted something a little more grown up for breakfast during the week and what sounded more perfect than a sour cream coffee cake to go with the Seattle’s Best coffee I had picked up (on sale) at Dominick’s. The great thing about this cake is you can slice individual pieces and wrap them in plastic wrap, making transporting them easy. The cake is dense enough that it doesn’t crumble to pieces, making it the perfect breakfast on the go.
Breakfast may be fast and furious during the week but that doesn’t mean you have to eat the same old things day in and day out. With a little prepping on the weekend and some fabulous sales at Dominick’s, breakfast on the go can be tasty and delicious.
- For the Cake:
- 12 tablespoons (1½ sticks) unsalted butter at room temperature
- 1½ cups granulated sugar
- 3 large eggs + 1 egg white at room temperature
- 1½ teaspoons pure vanilla extract
- 1¼ cups sour cream
- 2½ cups cake flour (not self-rising)
- 1 tsp cinnamon
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- For the Streusel:
- ¼ cup light brown sugar, packed
- ½ cup all-purpose flour
- 1½ teaspoons ground cinnamon
- ⅛ tsp salt
- 3 tbsp cold unsalted butter, cut into pieces
- For the glaze:
- ¾ cup powdered sugar
- 2 tbsp International Delight Sugar Free Caramel Macchiato
- Preheat the oven to 350 degrees F. Spray a Bundt pan with non-stick cooking spray with flour.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.
- Spoon half the batter into the pan and spread it out with a knife. Sprinkle with ¾ cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and International Delight together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.