SOUR CREAM COFFEE CAKE
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 3/4 cup butter
- 1 cup sugar
- 2 large eggs
- 1 cup sour cream
- 1 tsp. vanilla
Preheat the oven to 350 degrees. Spray a bundt pan with cooking spray.
Sift the flour, baking powder, baking soda and salt together. THIS IS IMPORTANT – and I know many of you either don’t have a sifter or skip this step. Why? Because sifting adds air to the batter, making the coffee cake light. SO AVOID HEAVY CAKES!!! SIFT SIFT SIFT!
Put the butter in a large mixing bowl. Add the sugar, and cream them together with an electric mixer. This is also an important step – if the butter is too hard put it in the microwave if you are in a hurry just for 10 seconds or it will liquefy – if you have forgotten to take it out earlier in the day.
Add about one-third of the flour mixture, beating it into the dough on low speed. Then add about half of the sour cream, and beat that.
Continue adding the flour mixture and sour cream alternately, beating after each addition, until you have a smooth dough.
Don’t overbeat the cake – or it will come out tough. So – sift and don’t overbeat! GOOD TIPS!
The Streusel Topping ( This is SOO good that it is tempting to eat it on its own!)
- 1 cup of brown sugar
- 1 cup of mini caramel chips
- 2 Tbsp. cinnamon
Add all of the streusel ingredients to a small mixing bowl, and stir them together.
Bake the Sour Cream Coffee Cake
Sprinkle about 1/4 of the streusel mixture into the bottom of the prepared bundt pan. Spread half of the coffee cake batter over top.
Smooth it down, then sprinkle on half of the remaining streusel topping, then the remaining cake batter, and finally, finish with the remaining streusel topping.
Bake for 45 minutes. You will have to hold yourself back from eating more than one piece it is that good! ENJOY!