- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup (8 ounces) sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1/3 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup chopped pecans
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Pour half the batter into a greased 13-in. x 9-in. baking pan.
- In a small bowl, combine topping ingredients; sprinkle half of topping over batter. Add remaining batter and topping. Bake at 325° for 40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Sour Cream Streusel Coffee Cake
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"Except for the stress of spreading the thick batter to cover the pan, this is outstanding! Husband and son both raved! I made it exactly as written."
"I halved the recipe and used an 8x8 pan to bake it. I baked it for 30 minutes, and it turned out ok, but a little dry. Also, the streusel part of the cake would have been much better without the nuts, and with some butter cut into the mixture to soften it, as it added to the dryness of the cake. I might make this again with some adjustments, but overall, I wasn't very impressed."
"This is the best coffee cake I've ever made. Great flavor and very moist. It will be my go to coffee cake recipe."
"served at my book club today - got RAVE reviews. I substituted (uncooked) oatmeal for the nuts - still good. I agree that it's hard to spread - but it all evens out while it's baking."
"This is my go-to recipe anytime I need to make something when there is a death in the family, new baby, new neighbor, etc. I can't count how many times I have made it. It always gets rave reviews and recipe requests. It is true that it is a hard batter to spread. I have perfected my technique over the years! :) . When I add the second layer of batter, I drop the batter by spoonfuls all around the dish. It is much easier to spread that way. Also, I keep a bit more batter for the second layer. I would have even more batter, but I also leave a bit in the bowl to eat! It is that delicious!"