When researching coffee cake recipes, I look for something easy, with ingredients that I have in my home.

This recipe was the perfect one. I had everything I needed and didn’t need to shop. Baking seemed like a reasonable activity on this dreary day.

Coffee cake always reminds me of my childhood, being at home after dinner on a Friday night. My mother always had it in the house (not always baked, but bought) just in case some company would arrive.

Simple to make and always moist, coffee cakes usually have cinnamon and nuts. The ones that have sour cream are by far the most tender and light.

I loved the streusel, although just so you know, I would double or triple the ingredients for it. There just wasn’t enough for the inside and outside. It definitely could use a lot more.

Coffee cake is great to have in the morning, or as an afternoon snack. It is really yummy and my family loved it. I am sure you will too!

This recipe is courtesy of Food Network Kitchen and yields 8-10 servings.

Ingredients for the Sour Cream Coffee Cake

For the streusel:

1/4 cup sugar
3 packed tbsp. dark brown sugar
1/2 cup walnuts, toasted and coarsely chopped
2 tsp. vanilla extract
1/2 tsp. ground cinnamon

For the cake:

2 cups unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
Generous pinch freshly grated nutmeg
Generous pinch ground mace ( an Indian spice)
3/4 cup unsalted butter, plus more for the pan, room temperature
1 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 1/2 tsp. vanilla extract

Make the Streusel by mixing the sugar, brown sugar, walnuts, vanilla and cinnamon together in a large bowl. 

Set it aside.

Preheat the oven to 350.

Generously brush a round 9 by 2-inch deep cake pan with butter.

In a medium bowl, whisk the flour, baking soda, salt, nutmeg and mace together and set it aside.

In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy.

Add the eggs, one at a time, mixing until is  incorporated.

Mix the vanilla with the sour cream.

Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined.

Spread half the batter into the prepared pan and sprinkle with half the streusel.

Spoon the remaining batter on top and spread it out with a spatula.

Scatter the remaining streusel over the top of the batter.

Bake the coffee cake for 1 hour and 10 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean.

Cool on a rack for 10 to 15 minutes before serving.

It’s that simple!