Saturday, November 6, 2010

Mom's Sour Cream Coffee Cake

Most of my friends and all of my family have had this cake at one time or another. It's been a standard in our family for about 50 years or so. I even make it and ship it to my sister for her birthday 'cause it's her fav!  It's tried, true, tested and tasty! It's not overly sweet and has a rich pound cake texture.

Here's another angle so you can see the ribbon of nuts and cinnamon that make this cake so delish!

This recipe is my Mom's.. and we've renamed it so.

Mom's Sour Cream Coffee Cake

For the cake
1 c. butter, room temperature
2 c. sugar
2 eggs, room temperature
1 c. sour cream (I use 'lite')
1/2 tsp. vanilla
2 c. sifted flour
1/4 tsp. salt

For the streusel filling & topping
1/2 c. chopped nuts (walnuts or pecans)
1/2 tsp. cinnamon
2 T. brown sugar
dash of nutmeg

Cream butter and sugar. Add eggs, one at a time; beating well with each addition. Stir in sour cream and vanilla. Sift dry ingredients and mix all into batter to incorporate. Pour half of the mixture into a well-greased and floured angel food or bundt pan. Add half of the streusel filling. Continue with the remainder of the cake batter and top with remaining streusel filling.

Bake at 350 degrees for one hour.  When cool, you can sprinkle with powdered sugar or a light glaze of powdered sugar and milk, if you wish. We prefer it just as it is; doesn't need anything else to make this the great cake that it is.

I'd love to hear what you think if you get to try this...

Bon Appetit, friends!

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Thanks so much for stopping by. Your comments are important to me and I read every one of them! Hugs, Peggy

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