Sour Cream Streusel Coffee Cake

What do you do when weather predictions don’t pan out? You bake!

Master Chow and I were supposed to attend a local reunion of graduates from his Hawai’i high school. Weather reports said to expect some freezing rain, but they were just a teensy bit off. We are now looking at a snow storm that is expected to drop up to eight inches, followed by freezing rain. Needless to say, we are not going anywhere.

So, I decided to bake a coffee cake and roast a chicken (more on the chicken in a later post). I was reading Nic’s blog, Baking Sheet, and came across a coffee cake recipe. I, too, had a container of sour cream that needed to be used up. Yes, that was my excuse to bake. Last year was very busy for me, and I did not bake nearly as much as I wanted to, something that I hope to remedy this year.

So, I pulled out my baking pan and mixer, and got to work. I left the nuts out of the batter, and just added them to the streusel topping. I used candied walnuts that I made myself, and will post the recipe soon.

This cake’s primary flavor is . . . butter. Mmmmm. Master Chow asked me to put this on the repeat list, and observed that the candied walnuts added a lot to the cake. I, myself, would like a bit more vanilla flavor, so next time I will increase the amount called for. A quick and easy recipe for a snowy day. Master Chow ate three pieces. In his defense, he works out religiously and only indulges in treats one day per week!

Sour Cream Streusel Coffee Cake

Streusel

• 1/2 cup all-purpose flour
• 1/3 cup sugar
• 1/3 cup chopped candied/toasted nuts
• 1/4 cup butter, melted
• 1/4 teaspoon vanilla
• 1/4 tsp salt

Cake

• 1 cup sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream (light is fine)
• 1/3 cup chopped candied/toasted nuts

Preheat oven to 350F and lightly grease a 9-in square pan.

In a medium bowl, stir together all topping ingredients until wet crumbs are formed. Set aside.

In a large bowl, cream together sugar and butter until light. Beat in vanilla, followed by the eggs, adding them one at a time until mixture is smooth. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add to sugar mixture, alternating with sour cream in two or three additions, until well mixed. Stir in nuts and scrape into prepared pan. Batter will be thick, so you will have to spread it out evenly with a spatula.

Top with streusel mixture, spreading it into as even a layer as possible. Bake for 35-45 minutes or until toothpick inserted into the center comes out clean. Cool on a wire rack for at least 30 minutes before slicing. Serves 9-12, depending on how big the slices are.

Related Post: Easy and Tasty Candied Nuts