Sour Cream Coffee Cake

Today we are expecting the newest addition to our family.  Although given who his father is, it’s unlikely that he’ll be on time.  Nevertheless, while we wait, why don’t we have a cup of coffee and this lovely moist coffee Bundt cake?  This is a Sara Lee creation I got from What’s for Dinner?

Preheat your oven to 350°F and generously butter and flour a large Bundt pan.

Mix together 1/3 cup brown sugar, 1/4 cup granulated sugar, 1 teaspoon cinnamon and 1 cup chopped nuts (I used pecans).  This is your streusel topping.  Set that aside for now.

In a large bowl, mix together 1 cup softened butter and 1 cup sugar until fluffy.

Add in 2 eggs, one at a time, and beat until well combined.

Sift together 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 2 teaspoons cinnamon, and chuck those into the bowl as well.

Stir in 1 cup sour cream and 2 teaspoons vanilla until the batter is fully mixed.

I decided that I wanted my Bundt cake to be right side up so I layered half my streusel mix into the bottom of the Bundt before putting half the batter on top.

Then you add the second half of the topping and more batter.  If you want to do it the other way it will be easier but your cake will be upside down, that’s all.  Doing it my way meant that the streusel on the top of the cake caramelized a bit.

Bake the thing for about 40 minutes, until a skewer inserted in the centre comes out clean.  Let it cool completely before tipping out onto a plate.

Because my topping caramelized, it stuck a bit to the pan, and so to cover it up I made a bit of frosting to go on top out of butter, icing sugar, vanilla, and a bit of cream.   That’s it!