I had to do something today to help with the Election stress, and baking always helps. My son has been requesting a Coffee Cake for a little while so that is what I decided to bake. Coffee Cake is such a nice afternoon comfort food with a cup of coffee, and hit the spot today for sure.
However, the election stress did contribute to me making it upside down! Ugh. I use a bundt pan and was not thinking straight I guess and neglected to put the topping on the bottom since you flip the cake. It tasted the same but thankfully I wasn’t bringing it somewhere because it did look a little strange. Don’t look too hard at the photo because you can tell.
If you have ever noticed how wonderfully moist a Coffee Cake is, it is because one of the ingredients is sour cream. It adds such a wonderful touch doesn’t it? On a side note, sour cream also makes mashed potatoes better. Ok, now back to the cake.
1 cup of sugar
1/2 cup butter, softened
2 cups of flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1/2 cup sugar
2 tsp. cinnamon
2 tsp. vanilla
Preheat oven to 350 degrees, and grease and flour a bundt pan.
Beat together the softened butter, sugar, and eggs until smooth and set aside.
In a separate bowl combine the flour, baking powder, baking soda, and salt. I recommend sifting the ingredients together. Sift, sift, sift, it makes a difference!
Alternate adding the flour mixture with the sour cream to the wet mixture. Mix well after each addition.
For the topping mix together the sugar, cinnamon, and vanilla in a small bowl.
Sprinkle half of the topping inside the bundt pan. Top with half of the batter, then the other half of the topping, and the other half of the batter.
Bake for 30 minutes or until a toothpick comes out clean. Cool in the pan for at least 10 minutes before flipping the cake out of the pan and on to a plate.
Get yourself a cup of coffee and enjoy!