Sour Cream Coffee Cake

Sour Cream Coffee Cake
If you thought the cherry pie was easy, this one is incredibly easy!!  Seriously, this coffee cake is fool-proof and would be a great baking project with kids (you can let them do the layers).  The outside has a nice crust, while the inside maintains it’s dense, moist texture thanks to the sour cream.  Give it a try one Saturday morning while you’re drinking your tall skinny vanilla latte from Starbucks and let me know what you think! 🙂

Ingredients

* 1 cup butter
* 2 cups white sugar
* 2 eggs
* 1 cup sour cream
* 1/2 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/8 teaspoon salt
* 2/3 cup all-purpose flour
* 1 cup packed brown sugar
* 2 tablespoons melted butter
* 2 teaspoons ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
2. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
3. Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
4. Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

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About Caitlin

Two words: baking therapy.
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