Sour Cream Coffee Cake

This recipe is for a half-sized coffee cake.

Sour Cream Coffee Cake
Adapted from Betty Crocker "Baking Basics"
8 servings 

Cake Ingredients:
1 1/2 cups all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4, plus 1/8 tsp salt
3/4 cups granulated sugar
6 tbsp unsalted butter
3/4 tsp vanilla
1 1/2 eggs
3/4 cup sour cream

Filling Ingredients:
1/4 cup packed light brown sugar
3/4 tsp ground cinnamon

1. Preheat oven to 350F degrees. Use cooking spray to coat the bottom and sides of a tube cake pan (the type typically used for angel food cake).

2. In a small bowl, combine the filling ingredients. Set aside for later use.

3. In a large bowl, stir the flour, baking powder, baking soda, and salt until well mixed.

4. In a separate large bowl, beat together the granulated sugar, butter, vanilla, and eggs with an electric mixer.

5. Gently alternate between adding the flour mixture and sour cream to the wet mixture.

6. Spread 1/2 of the batter into the prepared pan, then sprinkle with 1/2 of the filling mix. Repeat this process once more to incorporate the remaining ingredients.

7. Since this is a smaller cake, you'll want to keep an eye on it as it bakes. Bake for about 30-45 minutes, or until a toothpick inserted in the center of the batter comes out clean.

8. Enjoy!

Nutritional Info per Serving:
Calories 297; Total Fat 11g; Cholesterol 71mg; Sodium 303mg; Total Carbs 43g; Protein 6g