Coffee cake can be dry and fairly bland at times, but this version wins with sour cream in the batter for moistness, and a generous crumb topping.

This was made in a 9×13 pan, layered in with a chocolate-cinnamon swirl. Which is fine and pretty, but the star is the crunchy topping. Bake time seems a little long at an hour – I took mine out 10 minutes early and it was starting to dry out. This definitely needs a close eye starting at about 45 minutes.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Sour Cream Coffee Cake with Chocolate Cinnamon Swirl (Baked: New Frontiers in Baking, p. 38)