Delightful taste, fine texture and yummy streusel accent will make this your favorite coffee cake. Be sure to give the baking soda ample time to react with the sour cream creating tiny bubbles. The baking soda step helps form tender crumb and light texture. Sour Cream Coffee Cake works well in either a 9-cup Bundt pan or 9×13-inch pan.
Ingredients
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1 teaspoon baking soda
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1 cup sour cream
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1 cup butter
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2 cups sugar
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2 cups cake flour, sifted
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1 ½ teaspoons baking powder
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½ teaspoon salt
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2 eggs
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½ teaspoon vanilla extract
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½ cup very finely chopped or ground pecans
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1 teaspoon cinnamon
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½ cup sugar
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¼ cup brown sugar
Instructions
- Preheat oven to 350°F.
- Grease a 9-cup Bundt pan or 9×13-inch pan with shortening or spray with cooking spray.
- Stir together the baking soda and sour cream in a small bowl. Let it sit until foam and/or small bubbles appear.
- Meanwhile, combine the sifted cake flour, baking powder and salt in a medium bowl.
- In a large bowl, cream the butter and sugar for 3 minutes with an electric mixer.
- Add the eggs one at a time, beating well after each addition.
- Add one-third of the flour to the butter mixture, and then add half of the sour cream mixture.
- Add another one-third of the flour mixture and the remaining sour cream and then the remaining flour. Blend thoroughly but do not overbeat.
- Add the vanilla.
- In a small bowl, mix together all the streusel ingredients.
- Add half of the cake batter to the pan. Sprinkle a little more than half of the streusel mixture over the batter in the pan.
- Pour the remaining half of the cake batter in the pan, smoothing it out. Sprinkle the remaining the streusel mixture on the batter.
- Bake 35 to 45 minutes, or until cake tester comes out clean when inserted in center of cake.
- Remove from oven and let cool for 15 minutes. Invert the cake onto a serving platter and continue cooling. Slice and serve.
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