Sour Cream Coffee Cake

I expected Coffee Cake to be straight forward, an easy box to check-off our list. The result of the first attempt was a white cake base and a little butter cinnamon crumb on top – Jim said it is not true to the Glen-Mor Restaurant version, so we will try again in a few weeks.

Servings: 18 to 20

1-1/4 cup (2-1/2 sticks) butter, softened and divided
2 eggs
1 cup sour cream

2 cups granulated sugar
1/2 tsp. vanilla extract
2 cups all-purpose flour, divided
1 tsp. baking powder
1/4 tsp. salt
1 cup packed brown sugar
2 tsp. ground cinnamon

Cream butter and sugar
Preheat oven to 350 degrees-F. In a large mixing bowl or in a stand mixer with the beater attached, cream 1 cup butter with the granulated sugar until mixture is light and fluffy, approximately 3 to 5 minutes.

Add wet ingredients
Add 1 egg and beat mixture for 2 minutes. Add remaining egg and beat again for 2 minutes. Add vanilla extract and sour cream and beat until smooth, approximately 2 minutes.

Add dry ingredients
In a small mixing bowl, combine 1-2/3 cups flour, baking powder, and salt, stir to mix well. Add dry ingredients slowly to the wet mixture, stir until mixture comes together. Spray a 9-inch x 13-inch baking dish with cooking spray. Pour batter into the dish and smooth top with a spatula to make the batter level.

Make topping
In a small mixing bowl, combine remaining 1/4 cup butter, brown sugar, and remaining 1/3 cup flour. Mix with a fork and then with hands to create crumbles of butter and sugar. Pour mixture evenly over batter, it will be a thick topping.

Bake the coffee cake for 35 minutes or until inserted toothpick comes out clean.

Cool completely in dish before cutting and serving. Store at room temperature in airtight container for several days.

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