Sour Cream Coffeecake

In October of 2012, Marjorie Johnson had one of her dreams fulfilled when she made a sour cream coffeecake on Twin Cities Live when Regis Philbin joined us.

Sour Cream Coffeecake

Batter:
3/4 cup butter
1 1/2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cup dairy sour cream

Steusel:
1/2 cup brown sugar, firmly packed
2 tblsp butter, melted
1/2 cup chopped nuts
1/2 cup flaked coconut
1 tblsp flour
1 tblsp grated orange zest

In a large electric mixer bowl, place butter, sugar and vanilla. Beat together very well until the mixture is creamy and fluffy. Add eggs, one at a time, and beat well after each. Sift together flour, baking powder, bakings soda and salt. Add to butter mixture alternating with the sour cream, starting and ending with the flour mixture. Use speed 1 or stir in with a wooden spoon. Set aside.

To make streusel combine all of the streusel ingredients in a bowl and stir with a fork well until mixture is crumbly.

Into two greased and floured 9 x 1-1/2 inch round pans, put 1/4 of the batter in each pan. Spread out evenly. Springkle 1/4 of the streusel over each batter. Take the remaining batter and divide it equally over the streusel in each pan. Top each pan with an equal amount of the remaining streusel. Bake in a preheated 350-degree oven for 30-35 minutes until done or until a cake tester poked in the center of coffeecake comes out with no batter clinging to it. Let rest in the pans on a wire rack for 10 minutes. Then turn out on to a wire rack to continue cooling.

Powdered Sugar Glaze:
1 cup powdered sugar
3 to 5 teaspoons milk
1/2 teaspoon almond extract or vanilla extract

Combine the glaze ingredients in a bowl and stir until smooth. Dribble over the tops of the cooled coffeecakes into an attractive glaze pattern.

Makes two 9-inch coffeecakes

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