Thank you Allen from Sweden for letting me know that you view the blog. ---- I have a couple of tubs of sour cream to use up and found this great recipe from Anna Olsen who is one of the best dessert makers out there.
Light or low-fat sour cream, while ideal for topping things, is not ideal in baking recipes. Use regular sour cream in all your baked goods.
Yield: 12
Ingredients- Cake
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup sour cream
2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
---Topping
1/4 cup brown sugar
1 tablespoon all purpose flour
1 teaspoon cinnamon
1/2 cup walnut pieces
1 tablespoon unsalted butter, melted
Directions To Assemble
Preheat oven to 350° F. Cream butter and sugar until smooth. Add eggs one at a time, stirring well after each addition. Add vanilla and stir in sour cream. In a separate bowl, combine dry ingredients and stir into wet ingredients until just incorporated. In another bowl, combine all ingredients for topping. Scrape half of the coffee cake batter into a greased 8-inch square cake pan and level. Sprinkle half of the topping over cake and cover with remaining batter. Finish with topping and bake for 35 to 40 minutes, until a tester inserted in the center of the cake comes out clean.
Serve warm or at room temperature. Yield: 1 8-inch square cake.
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