Recipe(tried): Delicious Cinnamon Streusel Coffee Cake

Bev, I just tried this recipe last week for a brunch. It has three variations as well. Everyone loved it...and if you have the same blizzard today as we have here in Nfld., it'll definitely warm you up!! Enjoy!!

Cinnamon Streusel Sour Cream Coffee Cake

1/2 cup butter, softened
1 cup white granulated sugar
2 eggs
1 tsp. vanilla
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream

Streusel:
2/3 cup chopped nuts (any type)
1/2 cup packed brown sugar
1 Tsp. ground cinnamon

Grease 9-inch springform or 10-inch bundt pan; set aside.

In large bowl, beat butter with white sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla.

Stir together flour, baking powder, baking soda and salt. add to butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream.

Combine ingredients for the streusel.

Spread half of the batter in prepared pan; sprinkle with half of the streusel. Spread remaining batter over top, then remaining streusel.

Bake in center of 350 degree F oven for 50-55 minutes or until cake tester inserted in center comes out clean. Let cake cool in pan on rack for 5 minutes.

Remove side of pan. Serve cake warm or cool.

Makes 8-10 servings

VARIATIONS:

Raspberry Cinnamon Streusel:
Scatter 2 cups of raspberries over first layer of streusel.

Chocolate Chip Streusel Sour Cream Coffee Cake:
Omit cinnamon; reduce nuts to 1/2 cups. Add 2/3 cup mini chocolate chips

Orange Cinnamon Streusel Sour Cream Coffee Cake:
Add 2 Tbsp. grated orange rind to batter.