Bab’s Famous Sour Cream Coffee Cake

Serves 10-12

Cream together with a mixer:

1/4 cup butter, softened

1 cup sugar

2 eggs

Slowly mix in:

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

Blend in:

1/2 pint sour cream (1 cup) – tip use a little extra for a moister cake

1 teaspoon vanilla extract

Preheat oven to 360 degrees.

Pour one third of the batter into a well-greased Bundt pan (enough to cover the bottom of the pan). Separately melt 3 tablespoons of butter. In another bowl, combine 3 tablespoons of sugar and 3 tablespoons of ground cinnamon. Sprinkle half of the cinnamon mixture on top of the batter, then add the remaining batter. Pour the melted butter on top and sprinkle the remaining cinnamon mixture. Bake at 360 degrees for thirty-two minutes or until a cake tester comes out clean. Allow to cool for fifteen minutes before inverting the pan to release the cake. Delicious warm with a pat of butter.

Image by Michaela, at home in Germany