Sour Cream Coffee Cake à la Anna Olson

Light and moist, this coffee cake is the best one that I've tried so far.  Perfect for a party or an afternoon snack!


Sour Cream Coffee Cake - Anna Olson

I have a horrible habit of changing up recipes, even when baking.  But this recipe is perfect just the way it is!

Ingredients:

CAKE

1/2 cup unsalted butter, room temperature

1 cup sugar

2 eggs

1 tsp vanilla

1 cup sour cream (full fat)

2 cups all purpose flour

1 1/2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

TOPPING

1/4 cup brown sugar

1 tbsp all purpose flour

1 tsp cinnamon

1/2 cup walnut pieces (I did omit this from my own recipe)

1 tbsp unsalted butter, melted

Directions:

1. Preheat oven to 350 degrees F.
2. Cream butter and sugar until smooth.  Add eggs one at a time, stirring well after each addition.  Add vanilla and stir in sour cream.
3. In a separate bowl, combine dry ingredients and stir into wet ingredients until just incorporated.
4. In another bowl, combine all ingredients for topping.  Scrape half of the coffee cake batter into a greased bundt pan.  Sprinkle the topping over the cake evenly and cover with the remaining batter.
5. Bake for 40 minutes, until a toothpick inserted in the center of the cake comes out clean.
6. Serve warm or at room temperature.
7. Store in an air tight container at room temperature for 3 days.

Click here for a printable version of this recipe!