Sour Cream Coffee Cake
From Dish: Truth Without the Trimmings, by Diane Muldrow
This sour cream coffee cake is delicious! I especially like the chocolate chips yum! Amanda
First, ask an adult if you can use the oven! An adult should be in the kitchen while you are making this.
1/2 pound butter
2 cups sugar
4 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons vanilla extract
1 pint sour cream
2/3 cup sugar
4 tablespoons brown sugar
1 teaspoon cinnamon
1/2 cup chopped nuts OR chocolate chips OR a mixture
Preheat the oven to 350°F (175°C), and butter a Bundt pan (that's a special kind of cake pan).
With a mixer, combine the butter and 2 cups sugar.
Then add the eggs
Next, mix in the flour, baking soda, baking powder, vanilla extract, and sour cream.
Make the topping by combining the sugar, brown sugar, cinnamon, and chocolate chips and/or chopped nuts in a separate bowl.
Pour half of the cake into the pan, and then sprinkle half of the topping over the batter.
Pour the rest of the batter onto the topping, and finish up by sprinkling the remaining topping over the batter.
Bake for about one hour, or until a testing stick (I use a wooden kabob) comes out clean. Be careful not to overbake. Let cake cool a bit. Then take it out of the pan and enjoy!