SOUR CREAM COFFEE CAKE

I've had this simple coffee cake recipe for years. It is perfect for serving with coffee and hot chocolate Christmas morning while all the unwrapping is under way. Use the nuts of your choice in the streusel or omit the nuts if your family doesn't care for them.

Sour Cream Coffee Cake

For the Coffee Cake:
12 Tablespoons butter at room temperature (1 1/2 cubes)
1-1/2 Cups granulated sugar
3 extra-large eggs at room temperature
1-1/2 Teaspoons vanilla extract
1-1/4 Cups sour cream
2-1/3 Cups all-purpose flour
2 Teaspoons baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt

For the streusel:
1/4 Cup light brown sugar, packed
1/2 Cup all-purpose flour
1-1/2 Teaspoons ground cinnamon
1/4 Teaspoon salt
3 Tablespoons cold unsalted butter, cut into pieces
3/4 Cup chopped walnuts, optional

Powdered sugar for dusting

Preheat the oven to 350 degrees F.
Grease and flour a 10-inch tube pan.

For the Cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined.

For the streusel:

Place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if using.

Spoon half the batter into the pan and spread it out with a knife.
Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the
pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Dust with powdered sugar once cake is completely cooled.