Sour Cream Coffee Cake

My baking adventures last weekend led me to a delightful discovery! Gabe requested a coffee cake, and I eagerly accepted the challenge, as I always get excited to bake. It struck me that I didn't have a signature coffee cake recipe, having tried a few that didn't quite hit the mark. My search began on my favorite sites, and it wasn't long before I stumbled upon a recipe that truly impressed me. I only wish I had found it sooner! This cake is incredibly moist and utterly delicious. I made a few small tweaks that I believe elevated it even further. Enjoy!

sour cream coffee cake

Ingredients

2 tsp. ground cinnamon

1 tsp. all-purpose four

1/4 cup quick cooking oats

1 stick (8 tbsp) plus and additional 3 tbsp unsalted butter, room temperature, plus more for pans

2 tsp. vanilla extract

2 cups, all-purpose flour, plus more for pans

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup sugar, plus 1/2 cup for topping

2 large eggs, at room temperature

1 cup sour cream

Directions

Preheat oven to 350 degrees.  Make the topping:  In a small bowl combine 1/2 cup sugar, cinnamon, flour and oats.  Cut 3 tbsp. of butter into the topping mixture with a pastry cutter or with a fork until the mixture is well combined.    

Make the cake: Butter and flour a 9 inch springform pan; set aside.  In a medium mixing bowl, whisk together flour, baking powder, baking soda and salt; set aside.

In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar until pale in color. Add the eggs; one at a time and mix until smooth.  Add the vanilla extract and mix until combined.  Add the flour mixture alternating with the sour cream, beginning and ending with the flour mixture.

Spread half of the batter into the prepared baking pan, and sprinkle with half of the topping.  Add the remaining batter and spread, add the remaining topping mixture.  Bake for 20-25 minutes, until a cake tester comes out clean.  Cool on a wire rack.

Recipe Source: Martha Stewart