A Recipe for You – Sour Cream Coffee Cake

Shortly after we moved, our new neighbor, Darlene, surprised us with a warm, delicious coffee cake. We enjoyed it so much all week, that I decided to bake one myself and take it to the kind folks that bought our house. Easy, pretty foolproof, and scrumptious…especially if you love all things cinnamon like me. For those of you looking for a sweet breakfast treat to go with your coffee this weekend, here ya go! I would say it serves 16-20, so it’s a good recipe to keep in mind for a family gathering at Thanksgiving or Christmas.
 

Sour Cream Coffee Cake

 

½ cup butter, softened
1 cup sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 cups flour
Topping ingredients (mix together):
¾ cup chopped nuts
¼ cup sugar
1 tsp cinnamon
Preheat oven to 350 degrees. Beat butter, sugar, eggs and sour cream together with a mixer, adding one ingredient at a time for a fluffier cake. Beat in dry ingredients. In separate bowl, stir topping ingredients together. Grease an angel food cake or tube pan. Pour more than half the batter into pan. Spread with half the topping. Pour in remainder of batter and cover with remaining topping. Bake for 45 minutes or until toothpick comes out clean. Let cool a bit (20 minutes), then remove from pan keeping topping side up. Make your favorite vanilla glaze (confectioner’s sugar, milk and vanilla) and drizzle it over the cake when cool. Enjoy!
Have a great weekend everyone! I’ll be back next week.