Though there’s no true “classic” style of coffee cake, this one seemed to remind us most of the coffee cake our moms used to—or still do—make (in fact, this recipe came from a CHOW staffer’s mom). A mixture of cinnamon, sugar, and nuts is ground fine and layered into a rich, buttery batter that includes a hearty hit of sour cream for a little tang. Once baked, this tall, lightly textured cake can be enjoyed with coffee or tea for Sunday brunch or made ahead for a grab-and-go weekday breakfast.
This recipe was featured as part of our Crunchy, Swirly, and Yeasty Coffee Cakes for Mother’s Day.
For the cake: