Some of my best childhood memories are of warm sour cream coffeecake. My parents would take us to a restaurant that offered cornbread muffins with whipped honey butter or sour cream coffee cake choice with breakfast. I could never decide which one I loved best.
Some of my best adult moments are being able to make either one from scratch whenever I like. Being an adult is totally awesome.
Sour Cream Coffeecake
Makes about 9 servings.
Preheat oven to 350°F.
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 1/4 cups sour cream
- 1 1/2 teaspoons vanilla
- 1 1/2 teaspoons salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 1/4 cups flour
First, cream butter and sugar until fluffy. Add eggs, sour cream, and vanilla. Mix in dry ingredients until combined.
Cinnamon Streusel
- 1 1/2 cup chopped walnuts or pecans
- 2 teaspoon cinnamon
- 1 1/2 cup brown sugar
Place the streusel ingredients into a food processor and press pulse until everything is combined and the nuts are chopped to the consistency you would like them to be.
Spoon half of the batter into a buttered (or you can use a non-stick baking spray if you’d rather) bundt or a 9 x 13 pan. Cover with half of the Cinnamon Streusel. Gently and evenly spread the remaining coffeecake batter over the streusel and top evenly with the remaining streusel. If coffeecake starts to get too dark on the top before it’s done, you can gently cover with foil for the last of the baking time.
Bake for about 45 minutes or until a toothpick comes out clean.
You will want to keep this recipe handy so you, too, can enjoy sour cream coffee cake whenever you like… in between cornbread muffins.