Sour Cream Coffee Cake
1 1/2 cups (375 ml) all-purpose flour
1 cup (250 ml) sugar
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) salt
1 cup (250 ml) sour cream
2 eggs
1 recipe streusel topping (see below)
1/4 cup (60 ml) chopped nuts (optional)
Sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Beat the sour cream and eggs together and add to the dry ingredients. Stir until just smooth, do not over stir. Spread in a lightly greased 9 x 9 inch (23 x 23 cm) pan and top with the streusel and optional chopped nuts. Bake in a preheated 350F (180C) oven for 20 minutes. Serve warm or at room temperature.
Serves 4 to 6
Streusel Topping
2 Tbsp (30 ml) all-purpose flour
2 Tbsp (30 ml) butter
6 Tbsp (90 ml) sugar
1/2 tsp (2 ml) ground cinnamon
A grating of fresh nutmeg
Blend all ingredients with a fork until crumbly in texture. Makes about 2/3 cup (180 ml).
Submitted by Tae Bo Master
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