The first snowfall of the year is my cue to bake this family favourite, and this year is no different. Although I did make a failed attempt at red velvet cake this time, I went back to my tried and true Sour Cream Coffee Cake. It’s dense but moist, with veins of cinnamon sugar and nuts or chocolate chips running through it. (I think I’ll try adding some apple to the next one.)
Either way you slice it, its the perfect offering for guests stopping by for a coffee, or a treat after a long day of Christmas Shopping. Here’s the version that my family has been enjoying for years.
P.S. This time I also drizzled on a simple lemon glaze ( 1 cup icing sugar + 2 Tbsp. lemon juice stirred)
Tell me what you think!
1 1/2 c. sugar
3/4 c. butter
1 1/2 tsp. vanilla
3 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp salt
1 1/2 c. sour cream
1/2 c. brown sugar
1/2 c. nuts
1 1/2 tsp. cinnamon
Batter: Combine sugar, butter, eggs and vanilla and beat for 2 minutes. In separate bowl combine flour, b. powder, b. soda and salt. Add dry mixture alternately with the sour cream, to the sugar, butter, egg, vanilla mixture.
Filling: Combine all 3 ingredients in a bowl. Chocolate chips, granola, raisins sometimes work their way in to the filling also :)
Grease a bundt cake pan and layer with 1/4 batter, 1/3 filling and repeat.
Bake @ 350° for 1 hr.
Let cool for 10 minutes and remove from the cake pan. Dust generously with icing sugar before serving.