Hope no one minds me dragging this to the top again. Just made this last night (and had it this morning). It would be fantastic for a quick breakfast while getting T-day underway.
Reheated this morning without drying out. Super moist. Best I have ever made or had. Not heavy or "thick" like most. Very light.
Sour Cream Coffee Cake
Ingredients
for topping
1 cup all purpose flour
1 cup brown sugar
1/2 cup softened butter
1 teaspoon cinnamon
1/2 cup chopped nuts (optional)
for cake
1 cup softened butter
1/2 cup sugar
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla
1/2 cup sour cream
2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Instructions
for topping
Using a pastry blender or food processor, combine all topping ingredients except nuts until it resembles coarse sand and clumps together. Stir in nuts, if using, and set aside.
for cake
Cream butter and sugars together with mixer until smooth and creamy. Add in eggs, one at a time and then vanilla and sour cream.
Combine flour, baking powder and salt. Add flour mixture to batter until all combined but do not over mix.
Spoon batter into a 9x13 pan sprayed with Pam, gently spread to cover bottom of pan evenly. Sprinkle topping over batter.
Bake in a preheated 325 degree oven for 45-50 minutes, until toothpick inserted in center comes out clean. Let cool before cutting and serving.