I had heard on Facebook about my friend Elena Porter’s grandmother’s sour cream coffee cake recipe; it sounded amazing so I harangued her into sharing it. And it’s true: it’s wonderful. Moist yet not dense, spicy and nutty. I will make this again and again!
Mix one teaspoon of baking soda into one cup of sour cream. In a separate bowl, cream a half cup of butter with a cup of sugar. In another separate bowl, beat two eggs with a generous teaspoon of vanilla. Add the eggs to the butter, then add that to the sour cream.
Meanwhile, mix 1 1/2 cup flour, 1/4 tsp salt and 2 tsp baking powder, then mix that into the liquidy ingredients. Make the toppong out of 1/4 cup brown sugar, 1 tablespoon cinnamon, a good handful of chopped nuts and perhaps some cocoa. Next time I’ll probably add some nutmeg or cloves or something; the spices make this good.
Pour half the batter into the pan, then sprinkle half the topping, then pour the other half of the batter and the rest of the topping. Bake 45-50 minutes or so at 350F. Have a little bite while it’s still warm. SO GOOD.