THE BEST SOUR CREAM COFFEE CAKE!

One of my favorite sweet indulgences is a good coffee cake!

And out of all the coffee cakes I have ever make, this is is the best!

It has a moist crumb and a not too sweet crumble. I made 2 coffee cakes in loaf pans One to eat now and another to freeze... that is, if it lasts that long...

The original recipe comes from Ina Garten. She is one of my go-to chefs for delicious food!

I made just a few of adjustment. To make it a little more to my individual liking.

THE BEST SOUR CREAM COFFEE CAKE

1 1/2 sticks of room temperature butter

1 1/2 cups sugar

3 room temperature extra large eggs

1 1/2 tsp good vanilla

1 1/4 cups sour cream (full fat please)

2 1/2 cups cake flour (not self rising)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt (not kosher... I know Ina's says kosher, but kosher salt can have a bad effect on baking)

Crumb Topping

1/2 cups dark brown sugar

1 cup flour

1 TBS ground cinnamon

1/4 tsp salt (not kosher)

6  TBS cold butter, cut into small pieces

1 cup chopped pecans, optional

Preheat oven to 350 degrees.

Grease 2 medium sized loaf pans

Cream the butter and sugar together in a mixer on high speed for 5 minutes. I use a timer to make sure I cream it long enough. It should be light and fluffy.Lower mixer speed to medium and add eggs, one at a time. Add vanilla and sour cream.

In a separate bowl sift together flour, baking powder, baking soda and salt. 

Add the flour mixture to the wet ingredients a third at a time. Mix until just combined.

To make the crumb topping add all the ingredients, except the pecans, in a medium sized bowl. Using your hands, work the butter into the other ingredients until it makes a crumble. Add pecans and mix in.

Spoon 1/4 of the batter into the bottom of the two greased loaf pans.

Evenly sprinkle 1/4 of the crumb topping over the batter in each loaf pan.

Cover the crumb topping with the rest of the batter, dividing it between the loaf pans.

Sprinkle the remainder of the crumb topping over the batter in each loaf pan.

Bake on a rimmed baking sheet in the center of the oven for 45-50 minutes.

Let cool. Run a knife around the edge of the loaf pan and gently turn the loaf pan upside down to release the coffee cake.

Oh, seriously YUMMY!

To see the original yummy recipe, click HERE 

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