Sour Cream Coffee Cake

Ingredients

• ½ cup unsalted butter
• 1 cup sugar
• 4 large eggs, room temperature
• 2 cup flour
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup sour cream
• 1 tsp vanilla extract
• 3 tbsp streusel topping brown sugar
• ½ cup streusel topping granulated sugar
• ½ tsp streusel topping cinnamon
• 2 tbsp streusel topping butter

Method

1. Cream the butter and sugar in the bowl of an electric mixer until light and creamy. Beat in the eggs.
2. Stir together the flour, baking soda, baking powder and salt in a bowl. Alternately add the flour mixture and sour cream to the butter mixture. Add the vanilla and stir to blend. Prepare the topping.
3. Pour half the batter into a greased and floured 8-inch square pan. Sprinkle on half the topping. Top with the remaining batter, then the remaining topping. Bake at 325 degrees until the cake is firm to the touch and a wood pick inserted in the center comes out clean. Baking time about 40-50 minutes. Allow the cake to cool 30 minutes before cutting.
4. Streusel Topping: Stir together the brown sugar, granulated sugar and cinnamon. Cut in the butter until the mixture is crumbly.

Notes

From the kitchen of Jane Davis.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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