This Sour Cream Coffee Cake is a rich, decadent butter cake with a generous layer of nut streusel in the center and on top. Hubby, I really enjoy this cake with a hot cup of coffee.
Preparation:
To cook:
Level: Easy
Serves: 12
Ingredients
- FOR THE STREUSEL:
- 1 cup All purpose flour
- 1 cup brown sugar
- ¼ cups Sugar
- 2 tablespoons Cinnamon
- ½ cups Butter
- ¾ cups Crushed walnuts
- FOR THE CAKE:
- 2 cups All purpose flour
- 1 teaspoon baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- ½ cups Butter
- 1 cup Sugar
- 2 large eggs
- 1 teaspoon Vanilla
- 1-¼ cup Sour cream
Preparation
Preheat the oven to 350ºF. Spray a 9×9-inch baking dish with nonstick cooking spray.
For the streusel, whisk together the flour, brown sugar, sugar and cinnamon. Cut the butter using a cookie cutter. Stir in chopped nuts.
For the cake, in a small bowl, whisk together the flour, baking powder, baking soda and salt. Using a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Turn mixer to low and add eggs one at a time, mixing until incorporated. Mix in vanilla. Add flour mixture and sour cream in 3 intervals, alternating between the two. Scrape bowl and beaters several times.
Pour half of the cake mix into the prepared dish. Sprinkle with half of the streusel mixture and gently top with remaining cake batter. Use an offset spatula to gently spread the coffee cake mixture. Sprinkle with remaining streusel.
Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
