Sour Cream Coffee Cake

Gail’s Sour Cream Coffee Cake

1 C (2 cubes) softened +butter
2 C sugar
4 eggs
2 t vanilla

4 C all purpose flour
2 t baking powder
2 t baking soda
½ t salt

2 C sour cream

Heat oven to 350 degrees. Butter bundt or tube pan. Cake can be divided into two pans for two medium cakes.

Cream together the butter and sugar with a mixer. Beat in the eggs. Whip for 2 minutes.

Measure the flour, baking powder, baking soda and salt in a small bowl and mix well.

Add the vanilla to the butter mixture. Alternately add the dry ingredients and the sour cream until mixture is combined. Do not overmix.

Filling:
1 C brown sugar
1 C nuts (optional--try some marzipan, or even oatmeal!)
1 T cinnamon

In the bundt pan, spread a thin 1/3 layer of batter, then spoon on ending with the filling on top. If making two cakes, you will only be able to fit in one filling in the middle and a topping.

Bake for close to 60 minutes until a tester comes out clean. If you are baking two cakes, then cook time will be around 40 minutes. Cool slightly before attempting to remove cake.