I can't believe I haven't shared this with you yet! This is my go-to recipe if I'm having a few friends over for breakfast, and I think it would be perfect to share with your sweetie this weekend. It's a basic sour cream coffee cake, and it's so easy to make for those of us who suffer from the heartbreak of FOY.
I'm speaking of Fear of Yeast. Yeast breads are the one thing I haven't mastered. They scare me. Yeast is such a fair weather friend. If it's too warm or too cold, it gets an attitude, and that intimidates me. There, I said it. I've been meaning to try AnneStrawberry's dinner rolls. Anne says they're easy and I believe her, but still.
This coffee cake, however, is your friend. It's perfection warm out of the oven with its toastly layer of melted cinnamon sugar. I like to add about a cup of roughly chopped pecans, but you could do almonds or walnuts, or go nut-free. The original recipe appeared in Gourmet in 1990 (I think). I've made hundreds since and it has never failed me.
Before you start, make sure your butter is well softened. Mix the baking soda into the sour cream (allowing it to do its foaming over thing adds lift to the cake.)
I mix the topping in a bowl with a cover and shake it like mad. Then I cream the butter with the sugar, add the eggs one at a time, then alternately add the dry ingredients and the sour cream, ending with the dry ingredients.
Spread it in a buttered pan...
...and sprinkle on the cinnamon sugar topping (and nuts, if using) and swirl it in with a knife.
Bake at 350 for about 45-50 minutes (I made three to take to a luncheon)...
Let it cool on a wire rack. Serve while still warm. It's harder to slice, but oh so worth it. You can thank me later.
You can find the recipe here.