Mom’s Sour Cream Coffee Cake
This is a reliably good, moist cake. It’s perfect for an afternoon snack or with your morning cup of coffee. If you opt to leave out the streusel, it is a delicious cake served with fresh, sweetened berries.
1 Cup Butter, softened (Mom used oleo — ha!)
2 Cups Sugar
2 Large Eggs
1 Cup Sour cream
1 tsp Pure vanilla extract
2 Cups All-purpose flour
1 tsp Baking powder
¼ tsp Baking soda
½ tsp Salt
¾ Cup Chopped pecans
2 Tbsp Brown sugar (heaping!)
1 tsp Ground cinnamon
Preheat oven to 350°. Generously grease and flour a bundt pan.
To prepare the cake: Cream the butter and the sugar together in the bowl of an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla and mix well. In another small bowl, stir the dry ingredients together to evenly incorporate the ingredients. Add to the sour cream mixture and mix until combined.
To prepare the streusel: In a small bowl, stir together the pecans, brown sugar and cinnamon.
To assemble: Spread half the cake batter in the prepared pan. Top with the streusel mixture, then spread on the remaining cake batter. Bake in the preheated oven 60-65 minutes or until a cake tester inserted in the center comes out clean. Let cake cool 10 minutes in the pan, then invert onto a cooling rack and cool completely. Dust with powdered sugar before serving.