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Sour Cream Coffee Cake

This is another recipe that must be included. It?s a very old recipe and I?m not quite sure where I got it from, probably from one of the books I borrowed from the dentist. I only know every time I?m looking for something good and quick when company is coming, I always make this. It freezes beautifully. This cake is baked in a tube pan (usually called an angel food cake pan).Because of the topping, a bundt pan will not work for this recipe). This is undoubtedly the best cake with a streusel topping.

Ingredients

Cake

  • 2 sticks butter softened
  • 3 eggs
  • 1 cup sugar
  • 1 tsp. Vanilla
  • 1/2 pint sour cream
  • 2 cups flour
  • 1 tsp. soda
  • 2 tsp. Baking powder

Topping

  • 1/3 cup packed brown sugar
  • 1/4 granulated sugar
  • 1 t. cinnamon
  • 1 cup pecans or walnuts toasted and chopped
  • Stir all together in a small bowl and set aside

Filling

  • 2 T. butter melted
  • 3/4 cup brown sugar light or dark
  • 2 t. cinnamon
  • Stir this mixture all together and set aside.

Instructions

  • Cream butter, sugar, eggs and sour cream and vanilla
  • Mix flour, soda, and baking powder.
  • Gradually add to creamed mixture.
  • Beat 5 minutes or so on medium speed.till light and fluffy
  • Using slightly more than half of the cake batter and a large spoon to gently dollop it around the bottom of a well greased and floured tube pan (make sure the dollops touch, that way it is easier to spread) gently spread as evenly as possible.
  • Sprinkle with half of the filling
  • Using a large spoon remaining filling in dollops over the filling, (they don't have to be spread, they will come together fine in the oven).
  • Sprinkle topping over the cake
  • Bake at 350 degree in the middle of a preheated oven for 45-50 minutes until toothpick inserted in center comes clean.

Notes

The tube pan should have a removable bottom for easy removal of the cake. Because of the topping on this cake, it cannot be baked in a bundt pan as the topping would burn.
Run a table knife around the inside of the pan when cool. Lift out the center so the cake is still on the removable bottom. Carefully work a thin knife under the cake and remove it to a plate. This is a sturdy cake and did not fall apart when I moved it. It is well worth the effort to try this cake.