Portland's Best Sour Cream Coffee Cake

Portland's Best Sour Cream Coffee Cake

Serves 12.


1/4 cup all-purpose flour

1 1/2 cups firmly packed light brown sugar

2 teaspoons ground cinnamon

4 tablespoons unsalted butter, melted

1 cup finely chopped roasted hazelnuts


2 2/3 cups all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 cup plus 2 tablespoons granulated sugar

1 teaspoon vanilla extract

4 eggs

1 1/4 cups sour cream

Preheat the oven to 350°F. Grease and lightly flour a 9-by-13-inch baking pan.To make the topping: In a bowl, whisk together the flour, brown sugar and cinnamonuntil blended. Stir in the butter until the topping is crumbly. Stir in the hazelnuts.

To make the cake batter: In a bowl, whisk together the flour, baking powder, baking soda and salt until well blended.In stand mixer set on medium speed, beat the butter and sugar until creamy. Beat in the vanilla and the eggs, one at a time until well blended, scraping down thesides and bottom of the bowl as necessary. Add flour mixture and sour cream alternatelyto sugar mixture, beginning and ending with flour mixture. Scrape down the sides and bottom of the bowl. The batter should be smooth and blended.

Spread the batter into the prepared baking pan and sprinkle the reserved topping over the batter. Bake until the cake has risen and browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let the cake cool in the pan for at least 15 minutes. Cut into 12 pieces and serve.