Sour Cream Coffee Cake

Yes- I know, I'm on a bit of a roll with the bundt cakes. I borrowed my mom's pampered chef stoneware bundt cake pan. I love it and I'm never giving it back. You can borrow it if you need it-okay mom?

On to the recipe (again from April) for her amazing coffee cake.

Sour Cream Coffee Cake

Mix Dry Ingredients and set aside:

2 ½ c flour
2 t baking powder
½ t baking soda
¼ t salt

¾ cup (1 and 1/2 sticks) butter, softened
1 ¼ c sugar

4 eggs
1 t vanilla
1 ½ c sour cream

In large bowl, beat together the butter and sugar on medium-low speed until creamy. Beat in the eggs, one at a time. Stir in the vanilla. Add the dry ingredients in 3 batches alternately with the sour cream and mix on low speed just until the batter is blended and almost smooth.

Option Streusel Topping and Filling:
2 T butter, at room temperature
¾ c chopped pecans or walnuts, toasted
1/3 c brown sugar
1 ½ t cinnamon

If you use the streusel topping, pour half the batter in the pan (spray pan well- I use the spray with flour for baking) then half the streusel topping. Then the other half of the batter and the rest of the topping.

Bake at 350 for about 60 min. sometimes it takes an extra 10 min or so. (Use a really large bundt pan). If you don't have a bundt or a mom who has one you can steal- I think you could use a 9x13 but it would bake much faster so keep your eye on it.

Options- I folded in Hershey's Cinnamon Chips (I'll post about these later). You could also fold in fresh blueberries and a little lemon zest, or Cranberries and a little orange zest. April also does a version with mini chocolate chips and cinnamon sugar layered in the middle (also called a Brooklyn Bundt).