Grandma Brendas Sour Cream Coffee Cake Recipes

Steps:

• Heat oven to 350 degrees.
• Grease and lightly flour 10 inch bundt pan.
• In large bowl cream sugar and butter, add vanilla and eggs.
• Mix well.
• Lightly spoon flour into measuring cup, level off.
• Combine flour, baking powder, soda and salt.
• Add flour mixture alternately with sour cream, beginning and ending with flour mixture.
• In small bowl combine remaining ingredients, mix well.
• Spread half of batter in prepared pan; sprinkle with half of brown sugar mixture.
• Repeat with remaining batter and sugar mixture.
• Bake at 350 degrees for 35-40 minutes or until toothpick inserted in center comes out clean.
• Bon appetit!

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
• For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
• Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
• Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.