Coffeecake is such a luxurious breakfast or morning treat. Especially when it's layered and topped with streusel. This cake, that you can eat for breakfast because of its clever name, will get your day off on the right foot. Paired with a steaming hot cup of coffee, and maybe even scrambled eggs if you're fancy, you will feel like you can tackle the world.
Just look at those yummy layers - it even makes the bird on the plate jealous! ha! Seriously though, a super tender crumb with sugary, buttery streusel in the middle, topped with more cake and streusel - every bite is a marvel. I usually don't use a lot of flowery language here, but sour cream coffeecake deserves every accolade.
I hope you will make this soon - you probably have the ingredients already! - and that your family and friends will love it as much as we do.
Sour Cream Coffeecake
1/2 cup butter
1/2 cup sugar
1 egg
1/2 cup sour cream
1/2 tsp. vanilla
1 cup flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Streusel:
1 cup pecans, chopped
1 tsp. cinnamon
1/4 cup brown sugar
In a large mixing bowl, beat butter and sugar until light and creamy. Add egg and mix again, then add sour cream and vanilla and beat until combined.
In a separate bowl, combine flour, baking powder and baking soda. Gradually add this mixture to the butter mixture and mix just until combined.
Spoon half of the batter into a greased 8" pan. Smooth into an even layer.
In a small bowl, combine pecans, brown sugar and cinnamon. Sprinkle half of this streusel over the batter. Spoon remaining batter on top of the streusel, and smooth as well as you can. Then sprinkle remaining streusel over the top.
Bake at 350 for 35-45 minutes. Tent with foil if the cake is browning too much after about 25 minutes. (Mine did not need the foil.)
Cool for at least 10 minutes. Leftovers can be frozen or stored in an airtight container.
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