Sour Cream Coffee Cake
|Butter||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Nuts||1⁄4 Cup (4 tbs), chopped|
|Instant coffee||1⁄2 Teaspoon (cinnamon 2 teaspoons or 1 tablespoon chocolate may be substituted)|
Soften butter in mixing bowl 15 seconds.
Stir in sugar and egg, beating well.
Add remaining ingredients except Topping.
Mix well until blended.
Place a glass or paper cup with 1 1/2 to 2-inch diameter, right-side up, in center of 1 1/2-quart baking dish or 1 1/2-quart casserole.
Combine Topping ingredients and sprinkle 1/3 in bottom of pan around glass.
Spoon half of batter over Topping, spreading to edges; sprinkle with 1/3 of Topping.
Spoon remaining batter in pan; spread to cover Topping.
Cook, covered with a towel, 4 minutes, 30 seconds, or until toothpick comes out clean and there are no doughy spots left.
Cool 5 minutes.
Remove glass and turn cake out onto serving plate.
If desired, favorite glaze can be poured over warm coffee cake.
Serve warm or cool.