Sour Cream Coffee Cake

My mom (age 85) still bakes this cake!


Streusel Topping: 1/2 cup each granulated and brown sugar 1 cup all-purpose flour 1 1/2 teaspoons ground cinnamon 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1 cup coarsely chopped walnuts Batter: 2 cups all-purpose flour 1 teaspoon double-acting baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1 cup granulated or brown sugar or 1/2 cup each 4 large egg yolks, or 3 large eggs (I used 3 jumbo eggs) 1 1/3 cup sour cream 1 1/2 teaspoons vanilla extract

Nutritional information

No nutrition information available


1. Preheat the oven to 350¡F. Grease one tube pan.and dust with flour. (I sprayed it with Baker's Joy) 2. To make the streusel: Combine the sugars, flour, cinnamon, and salt. Cut in the butter to resemble coarse crumbs. Stir in the walnuts. 3. To make the batter: Sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the eggs, one at a time. Blend in the sour cream and vanilla. Stir in the flour mixture. 4. Spread half of the batter in the prepared pan. Sprinkle with half of the streusel down the center of the batter, trying not to have the streusel touch the sides of the pan. Carefully cover with the remaining batter and sprinkle with the remaining streusel. 5. Bake until the cake is golden and pulls away from the sides of the pan, about 50 minutes. Set on a rack and let cool in the pan for at least 15 minutes. Serve warm or at room temperature. Wrap the cake in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.