This was one of my mother-in-law’s signature recipes. She was a fantastic down-home cook. and was happiest if she could be in the kitchen cooking for her family. I am so grateful for the many things she taught me when I helped her in the kitchen. She could make a perfect pie blindfolded I do believe! This coffee cake made it’s appearance on many breakfast tables over the years. She baked it in a 9×13 pan, but I prefer to bake it in my bundt pan. Whether you serve this for breakfast, lunch, dinner or before bed snack, it is fabulous and you will never be able to stop with one slice. Serve with one tall glass of ice cold milk. (fat-free of course…ha!)
About once a week I like to make treats to take to the construction workers who are building our home. They usually devour anything I take, but today, there were just a few guys on the job, so I got to bring home about half of this cake. The result…HAPPY HUSBAND!
It is best to have your butter and eggs at room temperature. Place sugar and butter in mixing bowl and whisk until smooth. (I didn’t feel like dragging out my big mixer today, thought a bit of arm exercise would be beneficial!) Add vanilla and eggs and mix again.
Add your dry ingredients that have been whisked together. (I despise sifting) Stir until just blended, then add sour cream and stir again.
In a separate bowl mix filling ingredients.
Spoon half of batter into greased pan. (mixture will be thick)
Spoon filling over this layer.
Spoon remaining batter over filling.
Bake at 350 for 35-40 minutes. Remove from oven place cake upside down on rack to cool. Transfer to tray or serving plate. I place waxed paper under the cake, so when the frosting is drizzled on, it won’t mess up your cake plate and can easily be pulled out from under cake before serving.
Drizzle with powdered sugar frosting while cake is still warm. (not hot) Sprinkle with chopped nuts, if desired.
Lydia’s Sour Cream Coffee Cake
1 c. butter
1 c. white sugar
1 t. vanilla
2 c. flour
1 t. soda
1 t. salt
1 t. baking powder
1 c. sour cream
1/2 c. brown sugar
1 t. cinnamon
1 c. chopped nuts
Cream butter and sugar; add vanilla and eggs. Whisk flour, salt, soda and baking powder in separate bowl. Add sour cream and mix with creamed mixture. In another bowl, mix filling ingredients. Pour half of batter into a greased 9×13 pan. (or bundt) Add filling. Fill with remaining batter. Bake at 350 for 30-40 minutes. (bake longer if in bundt pan) Remove from pan and cool on rack. Drizzle (while cake is still warm) with glaze of: 1 c. powdered sugar, 2 T. butter, 1-2 t. milk and 1 t. vanilla.