Sour Cream Coffee Cake

This is the recipe I impressed my grandmother with at Easter. Seriously, poised older Southern baptist lady. Compressed smile, folded hands, peering over her nose in disapprovement prissy grandmother. I finally got to her through my coffee cake (and my spinach lasagna). SCORE!

This recipe comes from a fellow NCer (soon to be back in her native SC-Congrats on the Farm!) and horse lover Branny from Branny Boils Over. Check out her site, its lovely!

Sour Cream Coffee Cake
Ingredients:
2 cups Self Rising Flour
1 cup Sour Cream
1 cup sugar
1 stick butter (room temp)
2 eggs
1 tsp vanilla

Topping:
1/3 cup light brown sugar
1/4 cup white sugar
1 tsp cinnamon

Directions:
Mix topping ingredients together and set aside. In KA mixer on medium speed with paddle attachment, cream butter and sugar. Add eggs and beat well. Mix in 1/2 of flour, then sour cream and then flour until blended smooth. Pour half of the batter in a greased and floured loaf pan. Sprinkle half of topping mixture and carefully spread. Carefully smooth the rest of the batter on top. Sprinkle the rest of the topping mixture and then bake at 350 for 55 minutes.

Make sure you use a large loaf pan or put a baking pan underneath. Mine went over the side a little bit.

I served with a choice of sides: sugared strawberries in juice, sweetened whipped cream and chopped walnuts. Everyone was able to make it their own special piece and LOVED IT.