Classic Sour-Cream Coffee Cake

This is the classic coffee cake made with sour cream (substitute with yogurt, if desired) and a sweet, crunchy, cinnamon topping! It’s a family favorite! Bake in a regular 8-inch cake pan or bake in an 8-cup tube pan. It’s a beautiful coffee cake for a Sunday breakfast, holidays, church potluck, or gift! We do recommend using tangy sour cream which gives the coffee cake that moistness but you could also use full-fat plain yogurt or crème fraîche if you are out of sour cream. In terms of the topping, we use walnuts for texture but you could also use pecans. Here’s another great tip: After you add the topping, swirl gently into the batter with a fork so the topping sticks better to the cake as it cools! If you’d like to glaze your coffee cake, mix together 1 cup of powdered sugar, 1 tsp. vanilla extract, 1/2 tsp. ground cinnamon, and 3 tbsp. milk and drizzle over the top of the cake.

• Servings: 8

Source: Almanac.com

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