This is a delightful snack cake for when you want just that perfect, tender piece of cakeage to go with your afternoon drink. Look at that cinnamon-y streusel. I brought it into work for yet another celebration.
<3 Lishie
Sour Cream Cinnamon Coffeecake
Cake:
1/2 c (4 ounces) butter
1 c (7 ounces) sugar
2 large eggs
2 c All-Purpose Flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 c sour cream
Topping:
1/2 c sugar
2 tsp ground cinnamon
2 tsp vanilla
Cream together the butter, sugar, & eggs. In a separate bowl, mix together the flour, baking powder, baking soda & salt. Add the flour mixture to the butter mixture alternately with the sour cream, stirring after each addition.
Grease & flour a regular-sized (9 1/2-inch) tube pan or bundt-style pan, or a 9 x 9-inch pan. Spread half the batter in the pan, & sprinkle with half the topping mixture. Repeat with remaining batter & topping.
Bake the coffeecake in a preheated 350°F oven for 25 to 30 minutes, or until the cake tests done. Cool it for 10 to 15 minutes, then remove it from the pan. (If you've baked it in a 9 x 9-inch pan, just serve it right from the pan.) Place the cake right-side-up (topping up) on a plate to serve.
Yield: about 12 generous servings.
Cream together the butter, sugar, & eggs. In a separate bowl, mix together the flour, baking powder, baking soda & salt. Add the flour mixture to the butter mixture alternately with the sour cream, stirring after each addition.
