{weekend recipe: sour cream coffee cake}

My parents were here this past week, and while my dad was wrestling with the kids, my mom was whipping up a yummy sour cream coffee cake--that was devoured in approximately 3.2 seconds.  Thankfully, my mom saved me a piece, and hid it way up in the cupboard, so I at least got to taste it--and I'm so glad she did!

The sour cream makes it delightfully moist, and when you "sugar" the pan (which I do just about every time I use a bundt pan, and it makes a HUGE difference...my little secret ☺), it gives the outside crust the perfect crunch.  Add the creamy glaze, and you've got a winner--just right for a weekend morning breakfast.  

{Sour Cream Coffee Cake}

Batter: 

2 c. flour

3/4 c. white sugar

1 tsp. vanilla

2/3 c. butter

3 eggs

1 c. sour cream
1 tsp. baking soda
1 tsp. baking powder

Filling:

1 c. walnuts or pecans, chopped (optional)

1/4 c. white sugar

1/4 c. brown sugar

2 tsp. cinnamon

Glaze:

1 1/2 c. powdered sugar

2-3 T. melted butter

1-2 T. milk

3/4 tsp. vanilla

Preheat oven to 350 degrees.  Mix together filling and set aside.  Mix the flour, soda, and baking powder together in another bowl and set aside. Add softened butter to mixing bowl, and beat in the sugar. Add eggs one at a time, then vanilla.  On low speed, alternately add the flour mixture and sour cream until well mixed.  Grease a bundt pan with cooking spray, then pour in a few tablespoons of white sugar.  Move the pan around, so the sugar totally coats the inside of the pan.  Dump out any excess sugar.  Spoon half of the batter into the pan, sprinkle half of the filling, add the rest of the batter, then the remaining filling.  Use a knife to swirl them together.  Bake for 40-45 minutes, or until a toothpick comes out clean.  When cool, remove from pan onto a plate, and drizzle with the glaze.  To make the glaze:  add the melted butter and vanilla to the powdered sugar, then add just enough milk to make a thin glaze.  I like mine a little thicker, so I don't add as much milk!

Enjoy!