Sunday, March 23, 2014

Sour Cream Coffee Cake

What to do with some leftover sour cream? Make coffee cake! Not everyone's first thought, but when you think about it, ingredients such as yogurt and buttermilk are often added to muffins and cakes to make them moister. There are even some recipes entitles sour cream coffee cake and such. And boy, does the sour cream makes this coffee cake so incredibly moist, even a few days later. Combine that with a sweet cinnamon streusel and a fluffy cake base, and you've certainly got yourself a winning snack for a coffee break or afternoon tea. This is one time when chocolate as actually not needed. Thanks Mom! 
Sour Cream Coffee Cake
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter or hard margarine
1 cup granulated (white) sugar
2 large eggs
1 cup sour cream
1 teaspoon baking soda
1 1/2 cups all-purpose (plain) flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 350F. Grease an 8x8 or 9x9 inch square baking pan. Mix the streusel ingredients together and set aside.
In a large bowl, cream together the butter and sugar. Beat in eggs. Add sour cream and baking soda. Stir in flour, baking powder, and salt. Spread half of batter into bottom of prepared pan. Sprinkle with half of streusel, spread with remaining batter and sprinkle with remaining stresuel. Bake for about 45 minutes until a toothpick inserted in the center comes out clean. 

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