Coffee Cake

This Coffee Cake goes wayyyyyyyy back into my teenage days, and it might be the first cake I ever made in life. It's adapted from my cousin's friend's mom. (I know long way! haha)

Here's the delicious recipe with some tweaks by moi!

Recipe:

1 cup or 16 Tablespoons unsalted butter (also known as 2 sticks), Room temp.

1 1/2 cups sugar (you can add up to 2 cups for a sweeter taste)**

4 large eggs, room temp.

2 tsp pure vanilla

4 cups All-purpose Flour

1 tsp salt

2 tsp baking powder

2 tsp baking soda

2 1/4 cups sour cream (can substitute for Greek Yogurt, we tried it and it taste great!)

Sugar Filling and Topping:

4 tablespoons unsalted butter, cut into very small pieces.

2/3 cup Brown Sugar

1 cup Chopped Walnuts

2 tsp cinnamon

Please note: The pan you need is a 9x13 baking pan that is deep or you can put it in a slightly larger pan.

You can divide the recipe exactly by half and bake in an angel food pan, also decrease baking time.

Directions:

First make your walnut cinnamon filling (walnut is optional if you don't want it)

1. Cut your butter into very tiny pieces and add to a bowl. Add the brown sugar, cinnamon, and walnut on top of the butter and mix into together well.

2. With your fingers grab the pieces of tiny butter and rub them with the sugar to make sugar they are small and coated.

Cake Mix Directions:

I used a stand mixer with a paddle attachment to make my batter but you can also use a bowl, whisk, and spatula.

1. In a separate bowl, mix: flour, salt, baking powder, baking soda and set aside.

2. Add unsalted butter to bowl and mix on medium speed until creamy for 2 minutes. The butter should be at room temp.

3. Slowly add the sugar to the butter and mix on medium speed for another 3 min.

4. Slowly add your cracked egg one at a time and mix on low speed until the egg, butter, and sugar are incorporated.

5. Now alternate between adding the flour mixture and sour cream. Put half flour mixture on top of the egg/ butter and mix on slow speed then add the sour cream. Repeat, add the flour and then finish with the sour cream.

Note: the batter is thick, so if you are mixing by hand don't worry about the thickness. That's how it is.

6. Preheat your oven to 350 Fahrenheit. or 180 C.

7. Butter your pan well. Add half the batter and then half the walnut cinnamon filling. Then finish with the other half of the batter and then the rest of the filling on top.

8. Bake for 50-60 minutes on the middle rack of the oven.

9. Insert a kabob stick or fork to check if it's done. If you notice the cake browning too much at the top half way through baking then add a piece of aluminum foil without folding it on the pan. Otherwise leave as is.

Enjoy! Sahteen.