Cinnamon Coffee Cake

I have made coffee cake a few times now and continue to really like it.  It's so versatile; you can have it for breakfast, you can have it for dessert, you can have it for both!  I tried all of the mentioned, and it was tasty every time! 

Preheat the oven to 350 degrees F.  Butter a 9x13 inch baking dish.  Cream the butter with an electric mixer.  Then mix in the sour cream.

Add the sugar and continue beating until combined.

Add in the egg, then add vanilla extract. 

In a separate bowl combine flour, baking soda, baking powder and salt.  Then add to the butter/sugar mixture and mix until combined.

Pour batter into prepared dish.

Combine brown sugar, cinnamon, butter and walnuts together.  Stir then layer on top of the cake batter.  Bake for around 30 minutes in the oven.  Cool and serve!

This cake was amazing.  Adding sour cream really keeps the cake moist, and I love the brown sugar and walnut topping.  Sure to please for breakfast, dessert or both :)

Cinnamon Coffee Cake

Serving size 1-9x13 inch pan

Cake:

1 cup flour

1/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 egg

1/2 cup low-fat sour cream

1/4 cup butter, at room temperature

1 teaspoon vanilla extract 

Topping:

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

2 tablespoons butter, melted

1/4 cup crushed walnuts

Preheat the oven to 350 degrees F.  

Butter a 9x13 inch baking dish.  

Cream the butter with an electric mixer.  

Then mix in the sour cream.

Add the sugar and continue beating until combined.

Add in the egg, then add vanilla extract. 

In a separate bowl combine flour, baking soda, baking powder and salt.  

Then add to the butter/sugar mixture and mix until combined.

Pour batter into prepared dish.

Combine brown sugar, cinnamon, butter and walnuts together.  

Stir then layer on top of the cake batter.  

Bake for around 30 minutes in the oven.  

Cool then serve.