Sour Cream Coffee Cake: A Classic Treat for Any Occasion

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan or a square 9×9-inch baking dish.

Make the Streusel:
In a small bowl, mix together brown sugar, cinnamon, nuts (if using), and melted butter until crumbly. Set aside.

Mix the Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Cream the Butter and Sugar:
In a large bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Incorporate the Sour Cream and Dry Ingredients:
Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.

Assemble the Cake:
Pour half of the batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Add the remaining batter and top with the rest of the streusel.

Bake:
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Serving and Storage Tips: