Sour Creme Streusel Coffee Cake
  • 2 cups + 2 tbsp sugar
  • 2 teas cinnamon
  • ½ teas nutmeg
  • 1 cup chopped pecans or walnuts
  • 1 cup butter at room temperature
  • 1 teas vanilla
  • 2 eggs at room temperature
  • 2 cups of sifted flour
  • 1 cup sour creme
  1. Combine the 2 teaspoons of sugar with the cinnamon, nutmeg and chopped nuts and set aside.
  2. Cream the butter until light and fluffy; continue beating adding the 2 cups of sugar in gradually until light and fluffy again, ending with the vanilla.
  3. Add eggs one at a time mixing well after each.
  4. Add the flour alternately with the sour cream until combined.
  5. Grease a 9-inch bundt pan and flour the bottom part.
  6. Pour half the mixture into the pan, top with the nut mixture and repeat with the remaining batter and nuts.
  7. Bake in a 350 degree oven for 50-60 minutes, leaving oven door shut during the baking time to keep cake from falling.
  8. Let cool in pan for 10 minutes before removing.
  9. May add a confectioner's icing after cooling time.
Recipe by Cooking With Mama at