Sour Cream Coffee Cake

I got this recipe for sour cream coffee cake from a former boss of mine years ago, and with a couple of tweaks, to me, it is the perfect recipe.  It is moist and light, but still has a richness and density that I associate with coffee cake.  It is the only one I have made for years.  Love it!!

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Sour Cream Coffee Cake

1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1/2 tsp vanilla
2 cups flour
1 tsp. baking powder
1/4 tsp. salt

1/2 cup chopped nuts (optional)
1 1/2 tsp cinnamon
1/3 cup granulated sugar
1/3 cup brown sugar
Cream together butter, sugar, and eggs with electric mixer.  Fold in sour cream and vanilla.  Stir in (by hand) dry ingredients.  Spoon 1/2 the batter into a greased tube pan.  Sprinkle with 1/2 the topping, then spoon the remaining batter into the pan.  Top with the rest of the topping.  Pull knife through the batter to swirl.  Bake at 325 for 1 hour and 10 minutes.  Let cool completely before serving.  
* I usually make this in a a 9 x 13 pan and decrease bake time to about 45 minutes.  Cake is done when a toothpick inserted in the center comes out with moist crumbs.

We love this coffee cake and hope you do too.