Sour cream streusel coffee cake

Ingredients

• 1/2 cup all-purpose flour (for streusel)
• 1/3 cup white sugar (for streusel)
• 1/3 cup candied / toasted nuts, chopped
• 1/4 cup butter, melted (for streusel)
• 1/4 tsp vanilla extract (for streusel)
• 1/4 tsp salt (for streusel)
• 1 cup white sugar (for cake)
• 1/2 cup butter, softened (for cake)
• 1 tsp vanilla extract (for cake)
• 2 eggs, large
• 2 cups all-purpose flour (for cake)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt (for cake)
• 1 cup sour cream (light is fine)
• 1/3 cup candied / toasted nuts, chopped

Directions

1. Preheat oven to 350F and lightly grease a 9-inch square pan.

2. In a medium bowl, stir together all topping ingredients until wet crumbs are formed. Set aside.

3. In a large bowl, cream together sugar and butter until light. Beat in vanilla, followed by the eggs, adding them one at a time until mixture is smooth.

4. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add to sugar mixture, alternating with sour cream in two or three additions, until well mixed. Stir in nuts and scrape into prepared pan. Top with streusel mixture, spreading it into as even a layer as possible.

5. Bake for 35-45 minutes or until toothpick inserted into the center comes out clean. Cool on a wire rack for at least 30 minutes before slicing.

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