Sour Cream Coffee Cake

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Is this a dessert or a breakfast? Who cares. This recipe is sure to please those people that do not have to much of a taste for sweets and for those, like my family, that have a sweet tooth. This recipe is also so surefire. It is quite easy and pretty easy to execute. Just remember to use the toothpick method of determining the doneness of the cake. Simply poke a toothpick in the cake when you think it is done and if the toothpick comes out clean, you are good to go. If the toothpick comes out with some cake on it, the cake needs more cook time.

One other quick aside. As those that follow this blog know, many ideas are generated by what is in the fridge. We had a big container of sour cream that my wife bought for some use and it was just sitting there. Result, sour cream desserts. You can also see earlier post on my layer cake with Belgian Chocolate Sour Cream Frosting.

Recipe
Sour Cream Coffee Cake:
Ingredients:

16 tbsp butter, softened
2 3/4 cup sugar, divided
2 eggs beaten
2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
2 cups sour cream
1 tbsp vanilla extract
2 tbsp ground cinnamon

Directions:

Preheat oven to 350 degrees. Use vegetable spray on a 10″ bundt pan. Cream together the butter and 2 cups of the sugar. Add eggs, one at a time blending well. Next, add in the sour cream and the vanilla. In a separate bowl, sift the flour, baking powder and salt. Fold the dry ingredients into the creamed mixture. Be sure not to over beat. Separately, mix the remaining sugar and cinnamon together. Pour 1/3 of the batter into the bundt pan and then add 1/2 of this sugar mixture on top of the layer in the pan. Take a spatula and twirl it around this layer creating a spiral effect. Add the next 1/3 layer of batter, the remaining sugar mixture and repeat the spiraling affect. Finish with the rest of the batter and place on the middle rack cooking for approximately 60 minutes. Enjoy!

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