Sour Cream Coffee Cake

Save yourself a second trip to the kitchen and cut a big ol' slice of this cake.

Moist and fluffy swirled with brown sugar, cinnamon and chopped toasty almonds. Mmm mmm. Perfect with a cup of coffee in the morning or for a delicious dessert. 

This really is one of the best cakes I've made. The use of cake flour and addition of sour cream does wonders for the texture, and in my opinion, there's not a more comforting scent than warm cinnamon sugar. 

Sour Cream Coffee Cake Recipe:

• 1/2 cup butter/margarine (or fruit butter substitute)
• 1/4 cup white sugar
• 2/3 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup light sour cream
• 2 cups cake flour
• 1/8 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon

• 1/4 cup brown sugar
• 1/4 cup chopped almonds
• 1 tbsp ground cinnamon

Preheat oven to 350-degrees. Cream together butter, white sugar, 2/3 cup brown sugar, eggs, vanilla and sour cream. In a separate bowl, sift cake flour, salt, baking powder and baking soda together. Slowly add the dry ingredients to the wet until well-incorporated and smooth. 

In a small bowl, mix the brown sugar, cinnamon and chopped almonds. Pour half of the batter in a greased 9-inch cake pan (or Bundt pan), sprinkle 2/3 of the cinnamon sugar nut mixture over the top. Then add the remaining batter and top with the rest of the nut mixture. Bake for about 40 minutes or until the cake is set and knife comes out clean.

Voila! Beautiful, golden brown and the best smell (and taste) in the world!