Sour-Cream Coffee Cake

• 1/2 cup/113 grams unsalted butter at room temperature
• 1 1/4 cups/260 grams sugarsugar
• 2 large eggsegg
• 1 1/2 cups flour/188 grams
• 1 1/2 teaspoons baking powderbaking-powder
• 1/2 teaspoon baking sodabaking-soda
• 1/2 teaspoon saltsalt
• 1 1/4 cups/300 grams sour creamcream
• 1 teaspoon vanillavanilla
• 1/2 cup/104 grams sugarsugar
• 2 teaspoons all-purpose flourflour
• 1 tablespoon cinnamoncinnamon
• 1/3 cup/70 grams chopped pecans or walnutswalnut

1. 01Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
2. 02In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
3. 03Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
4. 04Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

Calories

348 kcal

Protein

4 g

Fat

18 g

Saturated fat

8 g

Carbs

45 g

Fiber

1 g

Sugar

31 g

Sodium

216 mg

Cholesterol

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