I love the German tradition of kuchen (cake) and coffee in the afternoons. Here is my classic Sour Cream Coffee Cake.
1/2 cup butter, softened
1 cup sugar
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
1 teaspoon cinnamon
2/3 cup chopped walnuts or pecans
Preheat oven to 350 degrees. Grease and flour a bundt cake pan. Set aside.
In a large bowl, cream butter and sugar together. Add eggs to incorporate. Add sour cream and vanilla. Mix well and set aside.
In another bowl combine flour, baking powder, baking soda and salt. Gradually add to butter mixture.
In a small bowl combine brown sugar, cinnamon, and nuts.
Place half of the batter in the bundt cake pan. Sprinkle the nut mixture over the batter. Then pour the remainder of the batter over the nut mixture.
Place in oven and bake for 50-60 minutes until a toothpick inserted into the cake comes out clean.
Invert onto a serving plate and cool. You can also top this cake with powdered sugar once it has cooled.