Sour Cream Coffee Cake

Sounds strange. Tastes divine.

I made this lovely batch for a certain pretty lady's wedding day mani/pedi party (which was a really fun idea, in case you're fresh out of shower themes!). Blueberry scones and coffee cake were the goodies du jour - two delightfully delicious breakfast treats for your next pre-lunch get together.

In addition to the breakfast tacos, fruit platter and mimosas (naturally), a couple of us baked some yummy treats to add to the spread.

Sour Cream Coffee Cake (thank you, Food Network!)

Ingredients:

Streusel
1/4 C sugar
3 packed tbsp brown sugar (I like light best)
1/2 C walnuts, chopped and toasted
2 tsp vanilla extract
1/2 tsp ground cinnamon


Cake
2 C unbleached flour (sift your flour - always sift your flour when baking)
1 tsp baking soda
1/2 tsp salt
Pinch of grated nutmeg
3/4 C unsalted butter, plus more for pan (bring to room temp)
1 C sugar
2 lg eggs (bring to room temp)
1 C sour cream (don't get low fat - you'll be sorry)
1.5 tsp vanilla extract (get Molina Mexican vanilla if available)

Kitchen tools:
Stand mixer (hand mixer is fine)
Flour sifter
Square baking dish (9x9 or 8x8 should work. I don't recommend round because you'll end up with fewer presentable pieces of cake - believe me, I learned the hard way)
Mixing bowls

Directions:
Preheat the oven to 350.

Grease your pan with butter (generously, so you can get your cake out of the pan later).

Prepare the streusel by mixing the sugar, brown sugar, walnuts, vanilla, and cinnamon together in a small bowl. Set it aside.

Sift flour and whisk together with baking soda, salt and nutmeg. Set it aside.
 
In your standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy.

Next, add the eggs, one at a time, mixing until incorporated.

Mix the vanilla with the sour cream in a separate bowl.

Begin to add the flour mixture to the butter mixture, alternating with the sour cream until just combined.

for you batter lovers, now is the optimal time to "test" your product :)

Spread half the batter into the prepared pan and sprinkle with half the streusel.

Spoon the remaining batter on top and spread it out with a spatula.

Scatter the remaining streusel over the top of the batter.

Bake the coffee cake for 50 minutes, or until golden brown and a tooth pick inserted into the center of the cake comes out clean. I always take mine out right before it is done - you can't forget to account for out-of-oven bake time, which occurs on the cooling rack.

Cool on a rack for 10 to 15 minutes before serving. Enjoy!