Mom's Sour Cream Coffee Cake
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
 
Ingredients
Coffee Cake
  • 1 cup unsalted butter, softened
  • 1¼ cups granulated sugar
  • 2 eggs, slightly beaten
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • 2 cups sifted flour*
  • 1 tsp. baking powder
  • 1 tsp. baking soda
Topping
  • 1 cup chopped pecans
  • 2 tbsp. brown sugar
  • 1 tsp. cinnamon
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a bundt pan, set aside.
  2. Using a stand mixer or a large bowl with a hand mixer, cream together butter and sugar. Add eggs and beat again until fluffy. Add sour cream and vanilla extract and beat until just combined.
  3. In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
  4. In a small bowl, combine nuts, brown sugar, and cinnamon.
  5. Add flour mixture to wet ingredients and mix until just combined.
  6. To assemble the coffee cake, you have two options with the nut topping. You can add all of it to the bundt pan before adding the cake batter, or you can add half the topping, then half the batter, then the remaining topping and remaining batter. This method gives you some of the crunchy cinnamon nuts in the inside of the coffee cake. You choose what works for you! Both are delicious.
  7. Bake for 45-55 minutes until a toothpick inserted into the center comes out clean.
  8. Let cool in pan for 10 minutes before removing.
  9. Enjoy!
Notes
*For sifted flour, this means you are sifting the flour into the measuring cup, then leveling off with a flat object like a butter knife. If you spoon and level the flour like most recipes require, you will not have enough flour!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/moms-sour-cream-coffee-cake/