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June 2, 2012 / hippiechickamblings

Best Choice Sour Cream Coffee Cake

I’ve come across hundreds of recipes in my quest for coffee cake perfection. Being a serious coffee addict, I realize few things achieve bliss like a good, moist, not-too-sweet cake with a cup of your favorite “Joe.” This is one of my favorites, and is the old-fashioned kind with the streusel swirl layered in moist, yellow yummy-ness. Be sure not to overbake, and store in an air-tight container to keep moist. Love it!

3 C. plain flour

1 and 1/2 tsp. baking powder

1 and 1/2 tsp. baking soda

1/4 tsp. salt

3 sticks butter (not margarine) at room temperature–just enough to knock the chill off.

1 and 1/2  C. sugar

4 eggs

1 and 1/2 C. sour cream (not low-fat or fat-free!)

1 and 1/2 tsp. real vanilla extract

3/4 C. firmly packed brown sugar

1 C. chopped walnuts or pecans

1 tsp. cinnamon

2 Tbsp. vanilla mixed with 2 Tbsp. water (Don’t leave this out)

Preheat oven to 325. Grease a 10-inch tube pan and line the bottom with parchment paper. Grease the parchment paper. Sift together first four ingredients and set aside.

Combine butter and sugar and cream together until butter has lightened in color and air is incorporated. Turn mixer on low and add eggs, one at a time, mixing well after each. Blend in vanilla and sour cream. Keeping mixer on lowest speed, add dry ingredients, and incorporate just enough to blend. DO NOT over beat as this will toughen cake.

Mix brown sugar, nuts, and cinnamon. Spread 1/3 cake batter in pan. Sprinkle with 1/2 nut/sugar mixture. Spread 1/3 batter on top of that. Sprinkle with 1/2 nut mixture. Add remainder of batter  and smooth to edges of pan. Finally, mix vanilla and water and gently pour over batter. Tilt pan to allow it to spread. Bake 60 to 70 min. Check doneness with toothpick. Cake is perfect when toothpick comes out with a few moist crumbs clinging to it. If toothpick comes out completely clean, cake is overbaked!

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