sour cream banana coffee cake

because if you can't have cake for breakfast on easter, when can you?



while i love sweets, i've never been a big cake person. and i make cakes even less often than i eat them. so it was a bit strange yesterday evening when i suddenly had the undeniable urge to make some coffee cake. but it's so darn good, i thought i would share it here. i've made the recipe once before, and i think it's from an old issue of martha stewart living. but i'm not sure which one, and i can't find it online. so here is how i make it:

heat oven to 350 F. lightly oil a 12 cup bundt pan.

for the sugar mix:
1/2 c semisweet chocolate chips
1/2 c walnuts, chopped
1/2 tsp cinnamon
1/4 c sugar (i used raw cane sugar)

combine above in a small bowl and set aside.

for the cake batter:
1/2 c butter, softened
1 1/2 c sugar (i suspect i used quite a bit less than this; i used a mix of raw cane sugar and agave syrup)
3 eggs
2 ripe bananas
8 oz/250 ml sour cream
3 c flour (i used half whole wheat, half all purpose, plus a generous dose of chia seeds)
2 tsp baking powder
1 tsp baking soda

in a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. reduce speed and add the remaining ingredients (wet first, then dry) and beat just until smooth.

sprinkle a third of the sugar mix on the bottom of the pan. drop in half the batter in big spoonfuls. sprinkle with another third of the sugar mixture, top with remaining batter, than sprinkle with remaining sugar mixture.

bake 40-45 mins or until a toothpick inserted into the centre comes out clean. cool on a wire rack before cutting.

happy easter!