Sour Cream Coffee Cake
For years, this was my “go to” coffee cake to bring to Easter Breakfast/Brunches. In fact, I made this one early this morning so I can take it to our after-church Easter Brunch tomorrow. Your family will love it and you won’t be baking it just for Easter anymore!
The sour cream in this recipe makes the cake very moist and there’s enough streusel throughout so each bite is delicious!
Easter Blessings!Cream in mixer bowl: 1 Cup Butter, room temperature 1-1/2 cups Sugar Add: 3/4 cup Sour Cream 2 Eggs, room temperature 1 tsp. Vanilla Sift and incorporate with above: 2 cups AP Flour 1 tsp. Baking Powder 1/2 tsp. Baking Soda 1/2 tsp. Salt STREUSEL: Mix together in a bowl using a fork or fingers: 1/2 cup Brown Sugar 1 tsp. Cinnamon 2 Tabl. Butter, room temperature 1/2 cup Pecans, chopped
Spray or grease a bundt pan. Sprinkle 1/3 of the streusel mixture in the bottom of the pan. Pour and smooth 1/2 of the cake batter over the streusel (batter is stiff). Sprinkle cake batter with 1/3 of the streusel. Pour and smooth the remaining cake batter over the streusel and top with remaining streusel.
Bake in a pre-heated 350 degree oven for 50-55 minutes or until tests done with a toothpick. Cool cake on a rack for 10 minutes. Run a knife around the edges of the pan and flip over onto a cooling rack, removing the pan. Allow the cake to continue to cool on the rack.
(first image by Manchester Library – because mine wasn’t cool enough – yet!)