Preheat oven to 350 F (180 C). Thoroughly grease a 10-inch (25-cm) round cake pan or a square 8 x 8 inch or 9 x 9 inch (20 - 23 cm) baking pan.
For the Cake:
Sift the flour, baking powder, baking soda, and salt together. Add the sugar and mix thoroughly. Beat the eggs and add the sour cream, combinging very well. Add the flour to the eggs and sour cream, stirring until just combined. Set aside.
For the Streusel Topping:
Mix the flour, brown sugar and cinnamon together and rub in the butter with your fingers or use a spoon or fork. This can also be done in a food prosessor. Pulse the motor until the topping is combined well and crumbly.
To Assemble and Bake:
Pour the batter into the prepared cake pan. Sprinkle the streusel topping over the cake as evenly as possible and bake on middle rack of oven for about 40-45 minutes. Insert a cake tester into the center of the coffee cake; if it comes out clean ( without any batter sticking to it), the coffee cake is done. Dust top with confectioners' sugar, if desired. Serve cake warm or at room temperature.
This coffee cake may also be made in a 9 or 10-inch springform pan.
Makes one 10-inch round cake or one 8 or 9-inch square cake, (8-10 servings).
Apple Coffee Cake
Core, peel, and slice 2-3 Granny Smith or Golden Delicious apples. Cover the top of the coffee cake with the apple slices, then cover with the streusel topping and bake at 350 degrees F (180 C) for about 40-45 minutes or until the apples feel tender when pierced with a fork.
Blueberry Coffee Cake:
Blueberries may be used in the same manner as the apple coffee cake. Use about 1 pint washed, stems removed, and picked over. Bake at 350 degrees F (180 C) for about 35 minutes.
Peach Coffee Cake:
Peel and slice about 4 fresh peaches and use in the same manner as the apple coffee cake. Bake at 350 degrees F (180 C) for about 35-40 minutes.
Date: August 4, 2003