cake with your coffee?

What's better than a moist coffee cake and crunchy cinnamon-packed streusel topping? Hm, nothing? Wait, I got it. Eating that cake on Christmas morning with your favorite people! Ahh, perfection.

We switched up our normal Christmas routine this year and did a big dinner rather than a late lunch. It couldn't have been more perfect. While lunch is great, we always felt rushed to get up early, rip open presents, stuff in a quick breakfast, shower, prep and cook before all of our family arrived. All before noon — are you exhausted yet? Eeeek. Me too.

This year I slept late, woke up, brewed a cup of tea and leisurely made my coffee cake and actually got to enjoy it with my family before all the craziness began. I like to think it made Christmas just a little bit sweeter.

Another note about this cake, I made it for Christmas, aka a special occasion. Aka, not a cake you should munch on every morning. Got it? Cool.

If you ate just a bit too much of that cake like me, don't worry, I've got a stack of healthy recipes to get your New Year started on a healthy note (check back all month!).
So you better make this cake before the ball drops!

Sour Cream Coffee Cake, serves many
Cake

• 1 stick unsalted butter, room temperature
• 1 cup sugar
• 2 eggs
• 2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1- 12 oz. container of reduced fat sour cream
• 1 tsp vanilla extract

Streusel Topping

• 1/4 cup flour
• 1/2 cup sugar
• 1/2 cup  brown sugar
• 1 Tbsp cinnamon
• 4 Tbsp butter, melted

Preheat the oven to 350 degrees.

In a mixer, cream the butter and sugar together. Add the eggs, one at a time to the mixture, making sure it's well combined after each egg.

In a separate bowl, combine flour, baking soda, powder and salt. Add the dry ingredients to the egg mixture, alternating between the dry ingredients and the sour cream. Starting and ending with the dry ingredients. Add vanilla and mix to combine. Pour into a greased 9.5" by 13" baking pan. In a separate bowl, mix the streusel toppings and melted butter until it's well combined, close to the consistency of wet sand. Sprinkle the topping evenly on the cake. Bake for 30-35 minutes, or until a toothpick comes out cleanly. Let sit for 10 minutes to cool and serve hot!