Sour Cream (or Yogurt) Coffeecake

One of Courtney’s all time favorites!  She and my niece Heidi once snuck home from church and ate the entire coffee cake (or what was left of it which was way more than half) and then headed back to church.  Everyone came home ready for more coffeecake and it was gone!  I pulled this recipe out of a magazine once a long time ago and so can’t remember exactly where it came from.

Follow directions carefully and take your time.

Heat oven to 350.  Grease a 9 x 13″ pan.

Beat on high until lightened in color and texture, about 3 – 4 minutes:

4 tablespoons (1/2 stick) butter, softened (I put in microwave for about 10 seconds)

1 cup sugar

While that is mixing, whisk together the following in a separate bowl:

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

and then in another bowl, combine

1 1/4 cups sour cream or yogurt (I prefer sour cream)

1 teaspoon vanilla

Now back to the butter and sugar mixture, beat in 1 at a time:

2 eggs

Now add the flour mixture in 3 parts, alternating with the sour cream mixture in 2 parts (beginning and ending with flour mixture) on low.  Scrape batter into pan and spread evenly.  Prepare Streusel topping by combining the following until it resembles coarse crumbs:

2/3 cup flour

2/3 cup walnuts or pecans (I prefer walnuts)

2/3 cup sugar or packed brown sugar or combination (I prefer just brown sugar)

5 tablespoons butter, melted

1 teaspoon cinnamon

1/4 teaspoon salt

Sprinkle streusel over batter and bake for 25 – 30 minutes, until toothpick inserted in center comes out clean.  Let cool for 5 minutes before cutting.

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