Snow Day!! Wait…a snow day in February? That’s unusual for WA!

Monday morning we woke up to over a foot of snow in the driveway. Of course, Rodney’s (my fiancée) first reaction was to say “this is what we moved back for?!”… Yes honey, and we’re staying here!

So after an hour of wondering how I will be able to make it to work, I finally decided to just stay home and get some things done around the house. What better way to spend a snow day than make a big breakfast? While I started preparing to get breakfast started, it dawned on me that I should BAKE something fun instead! First thing that came to mind was a coffee cake, but I wanted to do something slightly different to my coffee cake.

What is a great flavor for a cold, gloomy day? I thought it would be fun to do a maple coffee cake. I found a recipe from the Laughingspatula.com that seemed to be exactly what I was tasting. So I went for it, but of course had to add my own touches to it. Maybe orange zest? Might as well! Mmmm, let me tell you, it came out delicious!

After this week, I definitely feel for my east coast folks that go through this year after year. I hope this recipe will give you the comfort and warmth you need on your next snow day!

 

Sour Cream Maple-Orange Coffee Cake

Print Recipe
Sour Cream Maple-Orange Coffee Cake
Mmmm! Reward yourself with a easy, sweet treat for breakfast. This moist cake comes with a kick of citrus to get your day going right!
Sour Cream Maple-Orange Coffee Cake
Prep Time 20 Minutes
Cook Time 40 Minutes
Servings
Pan
Ingredients
Streusel Topping
Maple Icing
Prep Time 20 Minutes
Cook Time 40 Minutes
Servings
Pan
Ingredients
Streusel Topping
Maple Icing
Sour Cream Maple-Orange Coffee Cake
Instructions
For Cake:
  1. Preheat oven to 350. Spray a 9*5 loaf pan (or a bundt pan) with non-stick spray.
  2. Using mixer, cream together butter and sugar until fluffy. Add eggs, one at a time. Add vanilla and sour cream. Mix until well combined.
  3. In seperate bowl- combine flour, baking powder, baking soda and salt.
  4. Add to wet ingredients and mix well. Fold in orange zest.
For Streusel topping:
  1. In medium bowl, combine all ingredients. Mix with pastry cutter (fork works fine too) until well combined.
  2. Pour half the cake batter into the prepared pan and top with half the streusel mixture (yes, half!) Add remaining batter and top with streusel mixture (the more the merrier!)
  3. Bake for about 40 minutes or until toothpick comes out clean
Icing:
  1. Mix all ingredients together until smooth. Drizzle over cooled cake.
Recipe Notes
  • Adapted from Kathi @ Laughingspatula.com
  • When I made this recipe, I ran out of plain rolled oats, so I used a pre-packaged maple/brown sugar oatmeal pack. Either way works fine, but the oatmeal brand I used gave the cake some extra welcomed nutrients!
  • Before popping your cake in the oven, give the streusel topping a moment and nudge to settle into the cake for a more cohesive topping when baked.
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