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Sour Cream Coffee Cake 

Prep Time 15 min Cook Time 40 min Total Time 55 min

Ingredients for the Cake

1. 70 g or 1/3 cup Butter
2. 200 g or 1 cup White sugar
3. 2 g or 1/2 tsp Salt
4. 20 g or 4 tsp Vanilla
5. 2 Eggs
6. 200 g or 1 cup Sour cream
7. 220 g or 1 1/2 cup Nextjen All Purpose Baking Blend (flour)
8. 8 g or 1 1/2 tsp Baking powder
9. 2 g or 1/4 tsp Baking soda

Ingredients for Streusel Topping

1. 25 g or 2 tbsp Brown sugar
2. 25 g or 2 tbsp Nextjen All Purpose Baking Blend (flour)
3. 5 g or 1 tsp Cinnamon
4. 2 g or 1/2 tsp Pie spice
5. 4 g or 1 tsp Salt
6. 25 g or 2 tbsp Butter
7. 55 g or 1/8 cup Ground almond or hazelnut (any nut works, optional)
8. 2 g or 1/2 tsp Vanilla (or almond extract)
9. 10 g or 2 tsp Flaked almonds

Instructions for the Cake

1. Cream together butter, sugar, salt and vanilla, and mix for 2 minutes.
2. Add eggs and mix for 1 minute.
3. Add sour cream; mix until incorporated.
4. Add flour, baking powder and baking soda and mix for 1 minute.
5. Scrape half the cake batter into a 20cm x 20cm (8” x 8”) buttered cake pan. Spread the batter evenly in the pan.
6. Sprinkle an even layer of streusel topping over the batter, and then spread the other half of the batter over top. Sprinkle with another even layer of streusel.
7. Bake at 350°F for 35 to 40 minutes.

Instructions for the Streusel

1. Mix together by hand, until butter is incorporated and you have a crumbly streusel mixture.