A tried and true recipe for a yummy sour cream coffe cake. Crunchy on the outside and soft on the inside. There is a crumble topping and also a layer in the middle. The brown sugar crumble mixture makes it seem like bits of gooey caramel through out.
Sour Cream Coffee Cake
coffee cake ingredients
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup (or 1 stick) butter, room temperature
1 cup sugar
1 egg, slightly beaten
1 teaspoon vanilla
8 ounces (or 1 cup) sour cream
topping crumble mixture
1/4 cup flour
3/4 cup packed brown sugar
1/4 teaspoon salt
1/2 cup chopped pecans (optional)
1/4 cup (or half stick) butter, room temperature
For the coffee cake...
Pre heat oven to 350* and grease 10 inch bundt pan.
In a medium bowl, sift together flour, baking soda and baking powder and set aside.
In another bowl, cream together sugar and butter until light and fluffy. Add egg and vanilla, mix well. Add half the flour mixture, then add sour cream and mix well. Add remaining flour mixture and mix until combined
Prepare the topping mixture. Blend all crumble ingredients with fork or mix with hands until crumbly.
Spread half of the cake batter into the bundt pan. Sprinkle with half of the crumble mixture. Top with remaining cake batter and spread evenly. Top again with remaining crumble.
Bake at 350* for 40-45 minutes. Cool and remove from pan.