Sour Cream Coffee Cake

It's such a modest looking cake right?


This cake is everything right in the world hiding in a little golden package. 


I love coffee cake. OK, I just love cake period, but this at least gives me an excuse to eat it any time of day.


The next time I would make slight moderations to this recipe but overall it was fantastic. Moist... creamy...buttery... sigh. I'll be right back.


OK, 2nd piece down. 


Please just make this cake already. If I haven't sold you on it yet, well, then, I don't know what to tell you. 


For the cake:
Adapted from Ina Garten


12 tablespoons unsalted butter at room temperature
1 1/2 cups granulated sugar
3 eggs at room temp
1 1/2 teaspoons vanilla
1 1/4 cups sour cream
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt


Streusel:
1/4 cup light brown sugar, packed
1/2 cup flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold butter, cut into pieces


Preheat your oven to 350 degrees. Grease and flour a bundt pan.


Cream the butter and sugar in the bowl of a stand mixer for 4-5 minutes until light and fluffy. Add the eggs, one at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Slowly, with the mixer on low, add to the batter until just combined. Do not over mix. Finish stirring with a spatula if need be. 


For the streusel, place the brown sugar, flour, cinnamon, salt and butter into a bowl. Pinch with your fingers until a "crumble" is formed. To my own liking I probably would have added a little more cinnamon. Sprinkle a 1/4 of the mixture onto the "bottom" (or top once turned out) and place 1/2 of the batter on top. Top that with the remaining streusel then the second half of cake batter. Bake for 40-50 minutes until a toothpick inserted comes out clean. 

Let cool on a wire rack for 30 minutes then invert onto your serving platter. Feel free to drizzle with a glaze or enjoy "plain"!