Make Sour Cream Coffee Cake for your next breakfast or brunch potluck! This version has a pecan-streusel layer on the inside (you can use walnuts, too!). It’s crunchy on the outside, but is perfectly moist and buttery on the inside.
The recipe comes from the Just A Matter of Thyme cookbook. I have made many recipes from this cookbook and every one has been fantastic. I highly recommend getting a copy of this cookbook!
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup sour cream
1 tsp. salt
1 tsp. baking powder
2 cups cake flour (or take 2 cups minus 2 tablespoons all purpose flour; add 2 T. cornstarch and sift)
1/2 cup chopped pecans or walnuts
1 tsp. cinnamon
1/2 cup brown sugar.
Mix together the butter, white sugar, and eggs. Fold in the sour cream and vanilla. Fold in the dry ingredients until combined. Pour half of the batter into a greased bundt pan.
Mix together the nuts, cinnamon, and brown sugar to make the streusel filling. Sprinkle it on top of the batter. Spoon the rest of the batter over the filling.
Bake for one hour at 350 degrees. Let cake cool for 15 minutes before removing from the pan. Sprinkle with powdered sugar.
You’re ready for potluck time!