Sour Cream Coffee Cake

1/4 cup softened butter

1/2 cup granulated sugar

1 egg

1 tsp vanilla

1 cup flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

3/4 c sour cream

Topping:

1 tsp ground cinnamon

2 Tbsp granulated sugar

2 Tbsp light brown sugar

1/2 c. chopped walnuts or pecans

Preheat oven to 350 degrees. Mix together the topping in a separate bowl and set aside.

With an electric mixture, cream butter and granulated sugar until fluffy. Add egg and vanilla and mix again until fluffy. Add the flour, baking soda, baking powder and salt and mix until combined and smooth. Add sour cream by either folding it into the dough by hand or mixing until blended in.

Grease an 8x8 square pan. Place half the dough in the pan, then sprinkle 1/3 of the topping over it. Place the rest of the dough on top (might need to plop it on by the spoonful. Smooth it out and then top with the remainder of the topping, making sure to cover the entire top of the coffee cake.

Bake for 25 minutes and check middle with a cake tester. It should come  out clean. It may take an additional 3-5 minutes more. Do not over bake or it will get dry.

 

Remove from oven and cool slightly. Cut into 9 pieces and serve warm. Can also cool and serve at room temperature. Store in a covered container for no more than 3 days (it shouldn't last that long though!).

 

Makes 4 generous helpings or 9 side helpings. If you make this with an egg dish, it's enough for 9, but otherwise double the recipe if you plan to serve more than 4 people.