Sour Cream Coffee Cake

There’s nothing quite like being welcomed to the breakfast table, than with a warm, right out of the oven, coffee cake.  When this sour cream coffee cake graces our kitchen, it doesn’t last very long.

• 1 ½ sticks of butter, room temperature
• 1 ½ c sugar
• 3 large eggs, room temperature  
• 2 c sour cream
• 1 ½ t vanilla
• 3 c flour
• 1 ½ t baking powder
• 1 ½ t baking soda

Butter and flour a tube pan with a removable bottom.  Set aside.

Preheat the oven to 350 degrees.

In a medium bowl, mix flour, baking powder and baking soda and set aside.

In a large bowl, place the butter and sugar.  Beat until fluffy.  Add vanilla and eggs, one at a time and mix to combine.  With mixer, alternately add a little of the flour mixture and then some sour cream, continuing this process until all dry ingredients and sour cream are incorporated.

Filling and Topping

• ¾ c nuts, chopped (optional)
• ¾ c sugar
• 1 ½ t cinnamon

In a small bowl, mix the nuts, sugar and cinnamon well.

Place ½ of the batter in the prepared tube pan.  Put ½ of the nut mixture over batter.  Then place the remaining batter on top of nut mixture.  Place remaining nut mixture on top of the batter. 

Place in the oven and bake for 50 – 55 minutes or until a toothpick comes out clean.

Chocolate chips are a nice addition to the filling/topping mixture.   Enjoy!