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Best Ever Sour Cream Coffee Cake
  • 8 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


1 . 1 tsp baking soda
2 . 1 cup sour cream
3 . 1 cup (2 sticks) unsalted butter, softened
4 . 1 cup sugar
5 . 2 cups cake flour
6 . 1½ tsp baking powder
7 . ½ tsp salt
8 . 2 large eggs
9 . ½ tsp vanilla extract
1 . ½ cup granulated sugar
2 . ¼ cup brown sugar
3 . 1 tsp cinnamon
4 . ½ cup chopped or finely ground walnuts or pecans
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1. Preheat oven to 350 degrees. Grease a bundt pan and set aside. 2. In a small bowl, combine the baking soda and sour cream. Let sit and foam. 3. In a large mixing bowl, cream the butter and sugar together for 3 minutes. 4. In a separate bowl, combine the flour, baking powder and salt. Set aside. 5. Add the eggs to the butter mixture one at a time, beating well after each addition. 6. Add 1/3 of the flour mixture to the butter mixture and then add 1/2 of the sour cream mixture. Add another 1/3 of the flour mixture and the remaining sour cream and then the remaining flour. Add the vanilla. 7. In a small bowl, mix together all the streusel ingredients. 8. Add half of the batter to the prepared bundt pan. Sprinkle the batter with half of the streusel mixture. Add the remaining batter and carefully smooth it out, being careful not to mix it in with the streusel mixture. 9. Sprinkle the remaining streusel on the batter. 10. Bake for 35 to 45 minutes or until a wooden skewer inserted near the center comes out clean. 11. Remove from oven and cool in the pan for about 15 minutes. Invert onto serving platter and continue to cool. Cut into slices and serve.

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