Sour Cream Coffee Cake

Inspired by Robert Farrar Capon’s recipe in the New York Times, a sliver of this beautiful coffee cake with it’s cap of delicious streusel makes the perfect start to a day when paired with a cup of coffee.

Ingredients for Coffee Cake

• ½ cup unsalted butter, room temp, plus more for buttering pan
• 1 ¼ cups sugar
• 2 large eggs
• 1 ½ cups flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cardamom
• ½ teaspoon salt
• 1 ¼ cups sour cream
• 1 teaspoon vanilla

Ingredients for Streusel Topping

• ½ cup sugar
• 2 teaspoons all-purpose flour
• 1 tablespoon cinnamon
• ⅓ cup chopped pecans

Instructions

1. Preheat oven to 350°F and generously butter a 9-by-13-inch baking pan.
2. Cream butter and sugar together until light and fluffy with the paddle attachment on your mixer. Add eggs one at a time, beating well after each addition.
3. In a separate bowl sift flour with baking powder, baking soda, cardamom and salt.
4. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. You may want to fold the dry mix in with a spatula a few times before mixing to avoid a mess, but make sure you don’t overmix. Pour batter into prepared baking pan.
5. Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
6. Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean.
7. Cool completely before cutting and serving. Enjoy!