This is a recipe for a Sour Cream Breakfast Cake, that has been a well used recipe for all sorts of occasions. My mom made it on most Thanksgiving and Christmas mornings and the occasional weekend. My kids now ask for it for those holidays, as well.
It is basically a “Coffee Cake”, at least that is what we always called it. Though I have to make one small adjustment to the recipe, which though it saddens me, I will do it for the family. You see, my mom always put walnuts in this recipe, and I love walnuts, but I have to omit them in my recipe.
1/3 C Brown Sugar
1/4 C Sugar
1 tsp. Cinnamon
1 C Nuts, Finely chopped (Optional)
1/2 C Butter
3/4 C Sugar
2 Large Eggs
2 C Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 C Sour Cream
1 tsp Vanilla
Mix topping ingredients in a bowl and set aside.
Cream butter until smooth, add sugar and incorporate completely. Add eggs one at a time, mixing fully between each.
Combine flour, baking powder, and baking soda into a bowl and sift. Alternate adding flour and sour cream to the butter mixture, beginning and ending with the flour mixture. Finally stir in vanilla.
Pour 1/2 of the mixture into a 9×9 sized pan that has been sprayed with cooking spray or buttered and floured. Sprinkle cinnamon topping onto this layer. Pour the remaining batter on top and finish with the remaining topping.
Bake at 350 degrees for 45 – 50 minutes, knife will come out clean when it is done. I have even been known to double the recipe and put it in a 9×13 pan, though this time I doubled and used two 9×9 pans.
Hope you enjoy, if you ever try it out, let me know what you thought!