Sour Cream Coffee Cake

Sour Cream Coffee Cake
The following recipe is my adaptation of a 5 star recipe found on the Food Network. This coffee cake pleased many people as they came to visit with Ella! This coffee cake recipe has become a staple of our weekend festivities. 

Directions
Preheat the oven to 350 degrees F. Grease and flour a pan, I used my Bundt pan, but you can also use a 10 inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon a third of the batter into the pan and spread it out with a knife. Sprinkle with some of the streusel. Spoon another third of the batter in the pan, spread it out, and scatter some more streusel on top, finish spreading the rest of the batter to complete the cake, Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake,  onto a serving plate. Enjoy the Weekend! From The Grassy Knoll Farm


Sour Cream Coffee Cake 2001, Barefoot Contessa Parties!, 

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
• 1 1/2 cups granulated sugar
• 3 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups sour cream
• 2 1/2 cups cake flour (not self-rising)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

For the streusel:

• 1/4 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt
• 3 tablespoons cold unsalted butter, cut into pieces
• 3/4 cup chopped walnuts, optional