Sour Cream Coffee Cake
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Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 cup chopped nuts (such as walnuts or pecans)
- 2 tablespoons all-purpose flour
- 4 tablespoons unsalted butter, melted\
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a bundt pan.
- In a medium bowl, prepare the cinnamon streusel topping by mixing together the granulated sugar, brown sugar, cinnamon, chopped nuts, and 2 tablespoons of flour. Then, drizzle the melted butter over the mixture and stir until it resembles coarse crumbs. Set this aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes a few minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; just mix until there are no visible streaks of flour.
- Pour half of the batter into your prepared pan and spread it evenly.
- Sprinkle half of the cinnamon streusel topping over the batter in the pan.
- Pour the remaining batter over the streusel layer and smooth it out.
- Finish by sprinkling the rest of the streusel topping evenly over the top of the cake.
- Bake in the preheated oven for 45-55 minutes or until a toothpick or cake tester comes out clean when inserted into the center of the cake.
- Allow the coffee cake to cool in the pan for about 10-15 minutes before serving.
