It’s pretty obvious that I love weekend brunch. I’ll make something for breakfast for just myself on the weekends, even if it means it’ll take me a week to finish the leftovers. I love coffee cakes, so on Saturday morning I decided to make the Sour Cream Coffee Cake from Cooking Light magazine.
I checked this with a toothpick at 35 minutes instead of the precise 38, and I’m glad I did because it was done. It turned out really well. It was tender and delicious. I didn’t particularly notice the ground oats in the cake, probably because I was primarily tasting the cinnamon and walnuts in the crumble. Of course, it went well with coffee. I don’t keep sour cream in the house, so I’ll have to plan ahead to make it, but I will make it again.