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Sour Cream Streusel Coffee Cake

I like that I can use delicious Wisconsin sour cream in this recipe. This coffee cake tastes wonderful and feeds a crowd, so it's perfect for a morning meeting or for breakfast with overnight company. —Sandra Munyon, Watertown, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    12 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • TOPPING:
  • 1/4 cup sugar
  • 1/3 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup chopped pecans

Directions

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Spread half the batter into a greased 13x9-in. baking pan or dish.
  • In a small bowl, combine topping ingredients; sprinkle half the topping over batter. Dollop with remaining batter and sprinkle with topping. Bake at 325° for 40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts
1 piece: 268 calories, 12g fat (6g saturated fat), 55mg cholesterol, 230mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 4g protein.
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