Sour Cream Coffee Cake

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Sour Cream Coffee Cake

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Bread, Dessert
Servings 12

Ingredients
  

Coffee Cake

  • 2 3/4 cups sifted flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (1 1/2 sticks) butter room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup dairy sour cream room temperature

Cinnamon Nut topping

  • 1/2 cup chopped nuts I like pecans
  • 1 tsp cinnamon
  • 2 tbsp sugar

Instructions
 

  • Preheat oven to 350 degrees, if using a glass baking dish, preheat to 325.
  • Butter and flour a 9-inch tube pan or a 13×9 baking dish.
  • Prepare Cinnamon Nut topping. Set aside.
  • Sift and measure flour; sift again with baking powder, baking soda, and salt.
  • Add eggs and vanilla, beating until light and fluffy. Add flour mixture in three portions, alternating with sour cream, beating well after each addition.
  • Spread half of batter in pan. Sprinkle with half of Cinnamon-Nut Topping. Spoon on remaining batter and sprinkle with remaining topping.
  • Bake cake in tube pan 45 to 50 minutes. Bake oblong cake 40 minutes. Cake begins to pull away from side of pan when done.
  • Allow to cool 20 minutes before removing from pan. Serve warm or cooled.
Bread Dessert