Sour Cream Coffee Cake

This post is WAY overdue! Back on our anniversary (in August!) Josh made me breakfast (insert "Awwws" here). He did a darn good job, too! This was a delicious coffee cake, and he served it with a yogurt-berry parfait. He mixed a little honey in the the yogurt, and it was delish! Now, back to the coffee cake....

Sour Cream Coffee Cake

from Cooks.com

COFFEE CAKE:

1/4 tsp. salt

1/8 tsp. baking soda

1/4 c. butter (1/2 stick), room temp.

1/2 c. sugar

1/2 tsp. vanilla extract

1 egg

1/4 c. dairy sour cream

1 1/2 cups flour

Nutty Cinnamon Topping (see below)

confectioner's sugar (Josh omitted)

NUTTY CINNAMON TOPPING:
2 tsp. sugar

1/2 tsp. cinnamon

2-3 tbsp. coarsely chopped pecans or walnuts (he omitted the nuts)

DIRECTIONS:

1. Preheat oven to 350 degrees. Line a 7"x3" loaf pan with wax paper (or dust with flour).
2. Sift flour with salt and baking soda; set aside. With an electric mixer, beat butter in a medium bowl. Add sugar. Beat until light and fluffy.
3. Add vanilla and egg. Beat until mixture has an airy texture. Stir in half of the flour mixture until moistened. Beat until smooth. Add half of the sour cream. Beat until smooth. Add remaining sour cream. Beat until smooth. Stir in remaining flour mixture. (Note: the amount of flour you should add in any baking recipe varies according to the humidity, storage conditions, and the quality and age of the flour you're using. Only use enough flour to make a soft batter for this recipe.)
4. Beat about 30 seconds until smooth. Do not overbeat.
5. Prepare Nutty Cinnamon Topping by tossing ingredients in a separate bowl. Spread half of batter evenly over bottom of prepared pan. Sprinkle with half of topping. Cover with remaining batter. Sprinkle remaining topping evenly over surface.
6. Bake 30 to 35 minutes until cake pulls away from edges of pan and springs back when lightly touched in center.
7. Cool in pan 15 minutes. Remove from pan by lifting ends of wax paper liner. Sift powdered sugar generously over top before serving.

REVIEW:
This tasted delicious, despite whatever complications Josh may have had int he kitchen. He was trying to surprise me, and couldn't find the loaf pans, so he used a bundt pan instead (which worked by the way). He forgot to add something, so after pouring the batter into the pan, we had to scrape it back into the mixing bowl, finish adding stuff, and then pour it back in. Imagine me laying in bed thinking - wow, this is taking kind of a long time. Just when I thought he must be done, I hear the mixer turn on again. So I don't have the full story on this recipe, but whatever he did to it, it turned out fantastic!!