Pre-heat oven to 375-F degrees. Prepare the coffee cake topping
ingredients by
combining all items listed in a small bowl and set aside for use later.
You may elect to
melt the butter for easier mixing.
In a medium mixing bowl, thoroughly cream butter (at room temperature)
and sugar. Add
eggs and blend again. Add sour cream and vanilla, thoroughly blending
all ingredients
again. Add sifted flour, baking powder, and soda to the batter and
blend until creamy.
Pour about half of the coffee cake batter into a lightly greased and
floured tube pan.
Sprinkle the top of the batter with about half of the reserved topping
mixture, and cover
the filling with the remaining coffee cake batter.
Sprinkle the remaining topping over the coffee cake and bake for about
45 minutes, or
until a cake tester comes out clean from the middle of the ring cake.
Cool slightly and invert the coffee cake over a plate to remove it from
the tube pan. Turn
the cake over to sprinkle the top of the coffee cake with any of the
topping that fell off
during the transition and then finish with a light dusting of
confectioner's sugar while the
cake is still warm. Store in an airtight container or serve warm.
Kitchen Staff Tip: You can lighten up the coffee cake by substituting
margarine for
butter, and fat-free sour cream for the regular sour cream, without
greatly impacting the
flavorful results of your coffee cake.
