Sour cream coffee cake
I can't believe I haven't posted this recipe yet. I guess it has been a while since I last made this coffee cake. There was a spell when I recently acquired the recipe that I was baking it all the time. I didn't realize that the last time was before the dawn of my idea to capture my favorite and well tested recipes in here.
Anyway, this is a recipe from Mark's mom and it is by far the yummiest and easiest to make coffee cake and it just happens to be in the oven right now for our breakfast (even though it's almost noon, it's our breakfast).
Sour cream coffee cake c/o Mark's mom:
1 stick unsalted butter (softened)
1 cup sugar
1 cup sour cream
2 eggs
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp. vanilla for filling/topping:
mix 1/2 cup sugar with ~2 tsp. cinnamon
1 cup chopped pecans or walnuts (I prefer pecans) Preheat oven to 350F. Prepare an 8x8 baking dish spraying with non-stick cooking spray. Mix until well blended: butter, sugar and sour cream. Then add eggs and vanilla, once well incorporated add the dry ingredients until well combined. Place half the batter in the baking dish. Sprinkle a little more than half the sugar mixture and half the nuts and spread out evenly. Dollop the rest of the batter over top the nuts and carefully spread out evenly. Sprinkle the remainder of the sugar mixture and nuts over top. Bake for ~50 minutes for an 8x8 baking dish. Can also be made in a bunt pan for ~45 min.
1 cup sugar
1 cup sour cream
2 eggs
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp. vanilla for filling/topping:
mix 1/2 cup sugar with ~2 tsp. cinnamon
1 cup chopped pecans or walnuts (I prefer pecans) Preheat oven to 350F. Prepare an 8x8 baking dish spraying with non-stick cooking spray. Mix until well blended: butter, sugar and sour cream. Then add eggs and vanilla, once well incorporated add the dry ingredients until well combined. Place half the batter in the baking dish. Sprinkle a little more than half the sugar mixture and half the nuts and spread out evenly. Dollop the rest of the batter over top the nuts and carefully spread out evenly. Sprinkle the remainder of the sugar mixture and nuts over top. Bake for ~50 minutes for an 8x8 baking dish. Can also be made in a bunt pan for ~45 min.