Sour Cream Coffee Cake
This past October Pickled Rose took a little trip to Las Vegas and did the unthinkable, GOT MARRIED! The amount of love felt from all our family and friends was overwhelming in the best possible way, and is a day neither John or I will ever forget. I have to apologize that in the midst of all the planning the blog took a backseat to invitations, gift bags, and vows. Pretty lame, I know, but I promise that this recipe will make it up to you.
One of the best and most special wedding gifts I received was a stack of family recipes from my Aunt Chris. I come from a long line of great cooks, and have learned so much about food from the matriarchs in my family. I will cherish their wisdom, recipes, and memory forever. This recipe comes from my Grandma Ebeling and does not disappoint. Not only is the coffee cake easy to make, but it is so moist and delicious that you will want to keep it all for your self. Every. Last. Crumb.
The secret ingredient in this recipe is sour cream. It keeps the cake moist and balances out the sweetness of the filling. Chopped walnuts add a wonderful crunch. The inside of the cake is soft with swirls of cinnamon and brown sugar, and has a nice crumb to it. The top is crunchy and sweet like any good coffee cake should be. This is best served warm with a hot cup of coffee and is guaranteed to brighten even the dreariest of days.
1/2 cup brown sugar
1/2 cup chopped nuts (walnuts or pecans)
1 1/2 teaspoons cinnamon
1 1/2 sticks unsalted butter
1 1/2 cups sugar
1 1/2 teaspoons vanilla
3 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
Preheat oven to 350 degrees
Grease a 10" tube pan with non-stick cooking spray or good old fashioned butter. I used coconut oil cooking spray. Next prepare the filling by combining brown sugar, nuts, and cinnamon in a small bow. Set aside.
Next, cream butter and sugar together until light and fluffy, about 3-5 minutes. Add eggs and vanilla, and beat until well combined. Sift dry ingredients together. Add to creamed mixture, alternating between dry ingredients and sour cream. Beat until batter is smooth.
Pour 1/3 of batter into bottom of the tube pan. Smooth out until there is an even layer. Top with 1/3 of the filling. Repeat 2 more times, so that you finish with the cinnamon and sugar mixture on top. Bake at 350 degrees for 50-60 minutes until the top is crusty and brown and a knife comes clean from the cake.