This moist and tender cake makes a perfect breakfast, brunch or even dessert. Enjoy with a cup of coffee, tea or hot chocolate. It has a cinnamon, brown sugar and walnut layer running through the cake and streusel on top. It takes 5 minutes to prepare and the rest is oven time.
SOUR CREAM COFFEE CAKE
For the streusel:
1/2 cup of packed brown sugar
1/2 cup of chopped walnuts (optional)
2 teaspoons of ground cinnamon
For the cake:
1 cup granulated sugar
8 tablespoons (1 stick) of butter (room temperature)
2 egg whites
1 cup sour cream
1 teaspoon pure vanilla extract
1 and 3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 300ºF.
Combine the brown sugar, chopped walnuts and cinnamon and set aside.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until creamy and well blended (about 5 minutes). Add egg whites, 1 at a time, then add the vanilla and sour cream.
In a different bowl combine flour, baking powder, baking soda and salt.
Gradually add flour mixture to sugar mixture until just combined; do not over mix.
Grease an 8-inch square baking pan. Spread half of batter in the pan, sprinkle half of the walnut streusel over batter. Spread the rest of the batter over streusel. Top with remaining streusel.
Bake for 30-35 minutes until a cake tester comes out clean.
Let cool on a wire rack.