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This sour cream coffee cake is easy to make and looks gorgeous since it’s made in a Bundt pan. Beat butter, margarine and sugar (1 1/2 cups) until creamy. Add the eggs, one at a time, and continue beating. In a separate bowl, stir together flour, baking powder, and baking soda.
This coffee cake is made in a Bundt pan so be sure to grease and flour the pan generously before adding the batter. Do not skip the flouring step; this can cause the cake to stick to the pan when removing. Sour cream is the key ingredient. It keeps the cake extra moist. The recipe also calls for a half cup of butter AND a half cup of margarine.
Mix sour cream and baking soda together in a separate bowl. Beat flour, white sugar, butter, eggs, baking powder, and vanilla extract together using an electric mixer in third bowl. Beat in sour cream mixture until combined. Pour 1/3 of the batter into the prepared pan; top with 1/2 of the brown sugar-cinnamon mixture.
If you are going to consume the cake within 1 – 2 days, the moist sour cream coffee cake can be kept in an airtight container at room temperature. However, any more than 2 days, go ahead and refrigerate the cake to prevent molding. Grandma used this as her go-to coffee cake recipe.
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