Sour Cream Coffee Cake

sour cream coffee cake

 

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Heat oven to 350°

Cream together:
1 C. butter (I use unsalted)
2 C. sugar
2 eggs

Fold in 1 C. sour cream & ½ tsp. vanilla. Then fold in 2 C. sifted cake flour. I honestly don’t sift anymore… don’t really need to. A good substitute if you don’t have cake flour is: 2 T. cornstarch & remainder of the 2 C, flour.

Topping, mix together (I use a fork):
¾ C. chopped nuts
2 tsp. cinnamon
4 T. brown sugar

Grease & flour 9” bundt cake pan. Recipe calls to spoon in half of the mix, but I do it in 3rs because I really like the topping put in the center in a couple places… So, spoon 1/3 or ½ of the mix (dough) in the pan & spread it somewhat evenly around. Sprinkle some of the nut topping on, enough to cover the dough. Spoon in another 3rd (or the rest) of the dough, spread evenly, then more of the nut topping. Finally spoon in the rest of the dough and spread around evenly (if doing 3rds) and put remainder of topping on.

Bake in 350° oven for 1 hr. 15 minutes or until done – test with toothpick. Cool before removing from pan. Although I haven’t had to do this yet, my recipe has instructions that the cake may need to be cut in half to remove from pan. Finally… Enjoy!!

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