{There's a hole in this cake!}

The Christmas countdown is officially on. Days are filled with holiday shopping, scrambling to finish my list of to-dos before Seattle, parties & end of the year get togethers. Saturday night was my company's holiday party at the Phoenix Country Club. I love getting dressed up & seeing everyone get fancy!

We called it a night pretty early, since Sunday we were planning to wake up early & celebrate our Christmas together. The faster you go to sleep, the sooner Santa comes, right? After tearing through some seriously amazing presents (the man seems to always know exactly what I want!), I made Christmas brunch & we sat and watched football for the rest of the day. I napped twice and never took off my pajamas. It was glorious.

For brunch, I went the typical bacon & eggs route, but also made a bundt coffee cake. Bundts always remind me of my big fat greek wedding.

{for the cinnamon layers}

{secret creamy ingredient}

{mix wet & dry}

{makin layers}

Sour Cream-Streusel Coffee Cake

Adapted from Epicurious -- via Bon Appetit

Ingredients

• 1 1/4 cups (packed) golden brown sugar
• 4 1/2 teaspoons ground cinnamon
• 4 1/2 teaspoons unsweetened cocoa powder
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 1/2 cups sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 16-ounce container sour cream

- Preheat oven to 350°F and butter a 12-cup Bundt pan. 

- Mix first 5 ingredients in small bowl.

- Sift flour, baking soda, baking powder and salt into medium bowl. 

- Using electric mixer, beat butter and sugar in large bowl until blended. Beat in eggs 1 at a time. 

- Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions. 

- Beat batter on high 1 minute.

- Pour 1/2 of batter into prepared pan. Sprinkle with half of cinnamon mixture. Spoon remaining batter over.

- Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool.

- Enjoy!