Sour Cream Coffee Cake with Streusel Topping
Ingredients
Topping:
4 tbsp Firm salted butter
1/2 cup Brown sugar
1 tbsp Cinnamon
2/3 cup Chopped pecans
3 tbsp All-purpose, unbleached flour
Coffee Cake:
1 1/2 cups All-purpose unbleached flour
1 1/2 tsp Cinnamon
3/4 tsp Each baking powder and baking soda
1/2 tsp Salt
4 tbsp Room temperature unsalted butter
3/4 cup Granulated sugar
3 Eggs
1 cup Sour cream
Preparation
In a small bowl, mix butter with sugar using your fingers. Stir in cinnamon, nuts and flour to make a soft but crumbly mixture. Refrigerate while preparing coffee cake.
Combine flour, cinnamon, baking powder, baking soda and salt. In a mixing bowl, cream butter and sugar until fluffy, then beat in eggs, one at a time. Stir dry ingredients into creamed mixture alternately with sour cream. Mix well but do not over stir. Spread evenly in a buttered 9-inch, springform, round baking pan. Distribute streusel topping over the batter and bake in a preheated 350 deg oven for 45-50 minutes, or until a toothpick inserted in center comes out clean. Cool slightly but serve warm with a dollop of sour cream.