Sour Cream Coffee Cake

Looking for a good recipe to make for Mother's Day? Here is my favourite coffee cake recipe, often served at Mother's Day brunch (we'll be eating it a day early this week-end, as it's in the oven right now!). This recipe comes from a little cookbook entitled Bake Sale Bestsellers Cookbook. I've been making this recipe for years and never change a thing (with the exception of the middle layer - I add extra cinnamon and skip the nuts - toss in some pecans if you'd like!). It is best served warm, drizzled with a little caramel sauce. DELISH! Treat your mom, or yourself, and bake one this weke-end. I'm sure you'll love it, too! Enjoy!

Sour Cream Coffee Cake

• 1 cup butter, softened
• 1 1/4 cups sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla
• 2 cups flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder

Middle/topping:

• 2 tbsp brown sugar
• 1/2 tbsp cinnamon

1. DO NOT PREHEAT OVEN.
2. Cream butter, sugar and eggs until fluffy. Blend in sour cream and vanilla.
3. In separate bowl, whisk together flour, baking soda and baking powder. Add to creamed mixture and stir a few times to combine.
4. Place half of batter in greased bundt pan.
5. Combine sugar and cinnamon for middle layer. Sprinkle 3/4 on top of batter in pan.
6. Add remaning batter and sprinkle with remaning cinn/sugar mix.
7. Place pan in COLD oven and turn to 350 degrees. Bake approx. 55 minutes, or until toothpick inserted in centre comes out clean.
8. Serve warm, drizzled with caramel. ENJOY!