Sour Cream Coffee Cake with Streusel

Last weekend, we discovered this little gem in the Betty Crocker cookbook. It's actually a combination of two recipes: the sour cream coffee cake and the streusel coffee cake. She also includes an amazing-looking upside-down cake version with caramelized apples on the bottom, and I think we'll be making that this weekend.

This is awesome with a cup of coffee or a glass of milk or just straight up out of the pan.

Sour Cream Coffee Cake with StreuselAdapted from Betty Crocker

Cake:
1-1/2 cups sugar (I decreased to 1 cup)
3/4 cup butter
3 eggs
1-1/2 tsp vanilla
3 cups all-purpose or whole-wheat flour (we used 100% white whole wheat)
1-1/2 tsp baking soda
1-1/2 tsp baking powder
3/4 tsp salt
1-1/2 cups sour cream (we used 1 cup yogurt + 1/2 cup sour cream)

Streusel (I doubled the whole thing because I like to have plenty of topping):
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
3 T butter

Mix all ingredients until crumbly.

Heat oven to 350. Grease pan (we used a 13x9). Beat sugar, eggs, butter, and vanilla in large bowl on medium for 2 minutes. Beat in flour, baking powder, baking soda, and salt alternately with sour cream and/or yogurt. Layer alternately with streusel topping, ending with the streusel. Bake 35-45 minutes or until done in center.

We also whipped up a little powdered sugar glaze (about a cup of powdered sugar to 3-4 tablespoons of hot water, whisked until smooth) and drizzled that over the top, because it reminds me of my mom's coffee cake (which I affectionately titled "binge cake"). This version is a little hearter and denser due to the whole-wheat flour, but it still has that unmistakeably delicious yellow-cake flavor and the pockets Yum!