Great Coffee Cake 
 
l/2 pound (2 sticks) butter, room temperature 
l cup sugar 
3 eggs 
1 l/2 teaspoons pure vanilla extract 
2 l/2 cups all-purpose flour 
2 teaspoons baking powder 
l teaspoon baking soda 
l teaspoon salt 
l cup sour cream 

Preheat the oven to 350 degrees. Grease and flour (I use Baker’s Joy) a l0-inch 
tube pan or Bundt pan. 

Put the butter in a large mixing bowl and beat for several seconds. Add the 
sugar and beat until light and fluffy. Add the eggs one at a time beating well 
after each. Beat in vanilla extract. Put the flour, baking powder, baking soda, 
and salt in a bowl and stir with a fork to blend well. With the mixer on low, 
add some flour mixture (about 3/4 cup at a time), alternating with some sour cream 
(about l/3 cup at a time) beating just until smooth. 

Spoon the batter into the pan. Bake for about 50 minutes, or until a toothpick 
comes out clean when inserted into the center. Remove from the oven and let rest 
for 5 minutes in the pan. Invert onto a rack and cool a little bit before 
slicing. Serve warm. 

Variations: 

Apple and Pecan Coffee Cake: Add l l/2 cups coarsely chopped apple and l l/2 
cups coarsely chopped pecans to the batter after adding the sour cream, and stir 
to distribute well. Proceed with the basic recipe. 

Dried Sour Cherries and Almond Coffee Cake: Add 1 l/2 cups of dried sour 
cherries and l l/2 cups sliced almonds to the batter after adding the sour 
cream, and stir to distribute well. Proceed with the basic recipe. 
As you can see this recipe is very adaptable and you can add any combination of 
fruit and nuts that you like. Enjoy!