This was a staple in our kitchen growing up – we always had some for Christmas morning and there was usually always one in the freezer ready to take out at any moment when friends stopped by.
My mom would always bake one ahead of time and bring it when we traveled to the cottage or went boating in the summer on the Great Lakes. I'm pretty sure my brother would still eat an entire cake in one sitting – it's so yummy!
1/2 cup butter, room temperature
3/4 cup sugar
1 teaspoon vanilla
1 cup sour cream
1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup brown sugar
1 tablespoon all purpose flour
1 1/2 teaspoon cinnamon
2 tablespoon butter, melted
*want to make this extra special? Double the topping ingredients!
Preheat oven to 350° F. Cream butter and sugar until smooth. Add eggs one at a time, stirring well after each addition. Add vanilla and stir in sour cream. In a separate bowl, combine dry ingredients and stir into wet ingredients until just incorporated.
In another bowl, combine all ingredients for topping. Pour half of the coffee cake batter into a greased 8-inch square cake pan. Sprinkle half of the topping over cake and cover with remaining batter.
Sprinkle the top with the remaining topping and bake for 35 to 40 minutes, until a tester inserted in the center of the cake comes out clean.
This cake is amazing served warm right out of the oven.
Submitted by momstown Oakville