Sour Cream Coffee Cake (King Arthur)

Cake Ingredients:

8 Tablespoons (113g) unsalted softened butter
1 Cup (198 g) granulated sugar
2 large eggs
2 Cups (240g) AP Flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 Cup (227 g) sour cream at room temperature

Topping Ingredients:

1/2 cup (99g) granulated sugar

2 teaspoons cinnamon

2 teaspoons vanilla extract

1/2 cup of chopped walnuts or pecans

Directions:

 Preheat the oven to 350 degrees. Grease and flour a 9 1/2 inch tube pan or a 9x9 cake pan. 

To make the cake, beat together the butter, sugar, and eggs.  In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture alternately with the sour cream or yogurt, stirring after each addition.

To make the topping, combine all the topping ingredients stirring until every crumbly.

Spread half of the batter in the prepared cake pan and sprinkle with half of the topping. Repeat with the remaining batter and topping.

Bake for 50 minutes. An instant thermometer will read between 200 and 205 degrees.

This recipe can be gluten free if you substitute Cup4Cup for AP flour.