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Sour Cream Streusel Coffee Cake

Thank you to Stacey Messina Weiss for sharing this recipe with us. Stacey says: Merry Christmas to all! Here is my traditional Christmas Morning bake that I love to make the night before and serve with hot coffee, tea, and whipped cream and some fresh fruit!

1/2 cup butter, softened
2 eggs
1 tsp vanilla extract
1 cup sugar
1 cup sour cream
2 cups flour
1/2 tsp baking soda
1 tsp baking powder

Preheat oven to 350°F.

Grease and flour a standard tube pan or you can use a bundt pan.

Mix the streusel ingredients well and set aside.

Cream butter and sugar together. Beat in eggs and vanilla. Mix in sour cream.

Sift together flour, baking powder, baking soda and add to the wet mix. Beat until just combined.

Spread half of the batter into a greased and floured pan.

Sprinkle 3/4 of the streusel mix over the batter and then pour the rest of the batter into the pan.

Top the cake with the remaining streusel.

Bake at 350°F for 45 minutes or until a toothpick comes out clean or with moist crumbs.

Place on cooling rack and then when cool, invert onto plate.

Streusel topping:

1/4 cup flour
1/4 cup sugar
1/4 cup light brown sugar, packed
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1/3 cup pecans, chopped (optional)

Make the streusel topping by mixing together the flour, sugars, spices, pecans and melted butter.

Drizzle (This is optional) Cake in photo is without icing)

2 tbs unsalted butter
1 1/2 cups powdered sugar, sifted or whisked
milk (to use as needed)

In a small bowl sift the powdered sugar. Make the drizzle by melting the butter in a small saucepan over medium heat and stirring until it just starts to go golden brown.

Take off the heat and pour into the powdered sugar.

Whisk in the milk a tablespoon at a time until it’s thin enough to drizzle.

Drizzle over cooled cake.

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