This coffee cake features flavors of cinnamon and sweet nutty goodness. The addition of sour cream creates a moist, rich texture and flavor. As always, we recommend enjoying a slice with your favorite cup of Joe!

Classic Coffee Cake
Makes one 9” coffee cake

Topping Ingredients: 
1/4 cup all purpose flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup butter, melted
1/4 cup chopped pecans

Filling Ingredients:
1/2 cup brown sugar
1/2 teaspoon cinnamon

Cake Batter Ingredients:
4 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1-1/3 cup butter
1-1/3 cup sugar
1-1/3 cup whole milk
2/3 cup sour cream
2 teaspoons vanilla extract
2 eggs

Directions:
1. Preheat the oven to 350°F. Grease generously a 9” springform pan (or Bundt pan), toss a tablespoon of flour in the pan and shake about until all the grease surfaces are coated. Or, use a baking spray that contains flour to prepare the pan.

2. Prepare the topping ingredients. In a small bowl, mix the flour, brown sugar, cinnamon, butter, and pecans and set aside.

3. In a separate small bowl, mix the filling ingredients and set aside.

4. In a large bowl, mix the flour, baking powder, and salt and set aside. In a stand mixer on medium speed, beat the butter and slowly add sugar until light and fluffy, roughly 30 seconds. Add the flour mixture until just incorporated.

5. In a separate bowl, mix the milk, sour cream, vanilla, and egg together and whisk until combined. Add the wet ingredients to the butter-flour mixture and stir until just combined. The dough will be thick resembling a sticky drop biscuit dough.

6. Pour about 1/2 the batter into the pan, and sprinkle on a layer of the filling mixture. Add the remaining cake batter and top with the topping mixture. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.

7. Let the cake cool on a cooling rack for 20 minutes. Release the the sides of the springform pan, or invert the Bundt pan. Allow the cake to cool further. Serve and enjoy with a cup of your favorite coffee.