Sour Cream Coffee Cake

Cinnamon can be enjoyed any time of year, but for some reason, it feels like a Fall flavor. As this cake was baking, the smell was so lovely. After tasting it, this cake hit the spot. I enjoyed it on its own. This cake would also be terrific paired with ice cream. Whether you enjoy this recipe in the Fall or any time of year, you will not regret this delicious cake.

This recipe uses pantry staples, so that it can be made without much advanced planning. Despite the name, I substituted Greek yogurt for sour cream. I used almond but any type of nut would work well. I used a 13x9x2 cake pan. Although the recipe lists cake flour, I used all-purpose flour. The cake turned out just fine. 

Sour Cream Coffee Cake 

• 2 1/2 cups cake flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup butter, softened
• 1 cup sugar
• 3 eggs
• 1 tsp. vanilla
• 1 cup sour cream
• 2 tsp. cinnamon
• 3/4 cup packed brown sugar
• 1/2 cup chopped nuts

Sift flour and add baking powder and baking soda. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and blend. Add dry ingredients alternating with sour cream, beating until smooth after each addition. Turn half of batter into greased 10 inch tube pan or 13x9x2 pan.  Mix cinnamon, brown sugar, and nuts and sprinkle half of the mixture over batter. Top with remaining batter, then nut mixture. Bake at 375 for 25 minutes. If using a tube pan, allow an extra 10-15 minutes. Enjoy!