Cinnamon Sour Cream Coffee Cake

Ingredients

Topping or Filling

• 1/2 cup sugar
• 1 teaspoon cinnamon

Optional

• 1/2 cup raisins (optional)
• 1/4 cup pecans (optional)
• 3 tablespoons butter, crumbled (optional)

Streusel topping

• 2 tablespoons butter
• 3/4 cup confectioners' sugar
• 1 tablespoon water

Coffee Cake

• vegetable oil cooking spray
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 1 1/2 cups sugar
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla

Directions

1. 1

   Preheat the oven to 350 degrees. Spray the bread pan with a non-stick spray.

2. 2

   Mix the topping ingredients together and set aside in a small bowl.

3. 3

   For the coffee cake, start with mixing the flour, baking powder, baking soda and salt in a medium bowl until evenly combined.

4. 4

   In a large bowl, combine the butter and sugar. Blend until creamy. Add one egg at a time, beating until well-integrated. Next, add the sour cream and vanilla and beat until blended. Once the wet ingredients are ready, slowly add the dry mix little by little, until completely blended.

5. 5

   Pour half the mixture into the pan and then pour about 3/4 of the topping into the middle. Pour in the rest of the batter and cover it with the rest of the topping. If desired, you can add about 2 to 3 tbs. of crumbled butter to the topping for added flavor and crispiness. (I started doing this after having too much topping leftover from the middle.).

6. 6

   Bake for approximately 55 minutes, or until an inserted toothpick comes out clean. (I used shish kabob skewers!) Let cool at least 15 minutes, then serve. Enjoy!