SOUR-CREAM COFFEE CAKE

Sour-Cream Coffee Cake image

Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.

Provided by Robert Farrar Capon

Time 1h

Yield About 12 servings

Number Of Ingredients 13

Ingredients

1/2 cup/113 grams unsalted butter at room temperature
1 1/4 cups/260 grams sugar
2 large eggs
1 1/2 cups flour/188 grams
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups/300 grams sour cream
1 teaspoon vanilla
1/2 cup/104 grams sugar
2 teaspoons all-purpose flour
1 tablespoon cinnamon
1/3 cup/70 grams chopped pecans or walnuts

Steps:

Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

Nutrition Facts : @context http, Calories 347, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 220 milligrams, Sugar 31 grams, TransFat 0 grams