On his way outta Dodge - Santa couldn’t resist the warmly spiced, buttery, scent of crumb-topped coffee cake fresh out of the oven.

Dr Chris honed her cooking skills while in dental school. She subscribed to Bon Appetit Magazine and learned new recipes each month. 

Some Thursdays, we open my orthodontics office earlier, from 7am until 3pm. 

A few months ago, I thought those hours might give parents some early morning appointments, to avoid the conflict of school and orthodontic appointments.  Turns out, it seems to be quite popular.  Since the staff, Claude and I get up quite early to be at the office “ bright-eyed and bushy-tailed” and ready for the patients, I usually provide “breakfast.”  

Breakfast has included yummy fresh baked croissants and pain au chocolate (chocolate croissants) from Spinney’s, that absolutely brilliant, gorgeous food emporium, as well as other nifty pastries. 

Yesterday I enjoyed making a Sour Cream Coffee Cake to take in this morning. 

It was fun to share it with the staff and with several of the early morning moms. Since every single mom wanted the recipe, I thought it would be fun to share with you here.  In fact,  I think I’ll share recipes regularly with you, as I absolutely love to cook, AND have some fabulous recipes.

This particular recipe’s history is part of my dental education.   When I was in dental school, there was no money to be “going out” to eat.  The money we had was hard-earned at the hospital where I worked as a nurse throughout dental school.  Those evening shifts definitely paid the basic expenses, but not any going out expenses. 

So, I subscribed to Bon Appetit  magazine during the dental school years (only 9.95 per year - a veritable steal!). Each month a treasured new edition of recipes came to my mailbox.  During the ensuing month, I made many of the recipes in each Bon Appetit, and boy! did I learn a lot about cooking!   Oh - and boy,  did we eat some great food!  For cheap!

It so spoiled us that now eating at home beats the heck out of going out most any place you can name.  Seriously!  

One of the recipes discovered along the way is this one.  

Sour Cream Coffee Cake.  

350 degree oven (177 C)

Butter a bundt pan

Mix and chop in the processor, then set aside:
2T sugar
1T cinnamon
½ c pecans or walnuts

Mix in food processor in this order: 
2 sticks of butter, softened in the microwave for 20 seconds
2c sugar


Then:
2 eggs
1 c sour cream, preferably Daisy brand (no junk/preservatives) 
    or Lebneh if you are in the UAE
1t Baking Powder
1/8t salt
1/2t vanilla extract


And then:
2 c flour 


Finally:
1/3-1/2c of chocolate chips – just barely mix in Processor using short on-off turns

Spoon into bundt pan.  Spoon about half in several large spoonfuls into pan, and sprinkle about half of cinnamon-sugar mixture over the batter, then spoon the other half into the bundt pan and sprinkle the rest of the cinnamon-sugar mixture over that.

Pop into the oven for about 1 hour, or until  a little bamboo skewer comes out clean.  Mine often take 1 hour and 10-15 minutes additional.

You should know that this melt-in-your-mouth cake that begs for coffee alongside, has been our family’s tradition on Thanksgiving morning and Christmas morning, ever since dental school.  And, you can make several up one evening, and repeat another evening, and freeze them wrapped in foil, and into a ziplock bag, and have amazing presents for colleagues and friends. 

We have started making these cakes some years around Thanksgiving weekend. We'll have a freezer full of 10-12 or more  ready to take out of the freezer on an evening, and the next morning put a big red bow on it to  delight someone.

It’s also nice to have your Christmas breakfast ready and waiting.  Take it out of the freezer on Christmas Eve, and the next morning it will be ready to serve.  That is if Santa hasn’t helped himself on his way outta Dodge. 

Though the warm spice and butter-sugar cake scent wafting through the house makes it surely tempting to bake and then eat warm, right out of the oven. And it is goo-ooo-ood!

If you’re going to freeze them, BE SURE to let the cake cool completely to room temperature after it comes out of the oven, before you wrap and freeze.  

Be sure to let me know just how yummy you think this recipe is, AND any ideas for enjoying it!  You know I love to expand my cooking and baking in every way possible.