Sour Cream Coffee Cake
Ingredients
- Cake:
- 1 cup sour cream
- 1 tsp baking soda
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups Robin Hood® Original All Purpose Flour
- 1 tsp baking powder
- 1/2 tsp salt
- Streusel Filling and Topping:
- 1/2 cup chopped pecans
- 3/4 cup packed brown sugar
- 1/4 cup Robin Hood® Original All Purpose Flour
- 1 tsp apple pie spice
- 1/4 cup butter, melted
- 1/4 cup Robin Hood® oats
Directions
Step 1:
Preheat oven to 350 °F (180 °C).
Cake
Step 2:
Combine sour cream and baking soda in small bowl; set aside.
Step 3:
Cream butter and sugar in large mixer bowl until light and fluffy.
Step 4:
Add eggs one at a time, beating thoroughly. Add vanilla.
Step 5:
Combine flour, baking powder and salt in separate medium bowl.
Step 6:
Add to creamed mixture alternately with sour cream mixture, mixing lightly after each addition.
Step 7:
Spread half of batter in greased 8" (20 cm) springform pan.
Topping
Step 8:
Combine all ingredients for topping in small bowl. Sprinkle half over batter.
Step 9:
Cover with remaining batter and topping.
Step 10:
Bake in preheated oven for 55 to 65 minutes or until toothpick inserted in centre comes out clean. Cover top with aluminium foil if browning too quickly.