Sour Cream Coffee Cake

Preheat oven to 350ºF. Spray 9×9 inch baking dish with nonstick baking spray.

For the streusel, whisk flour, brown sugar, sugar and cinnamon. Cut in butter using a pastry cutter. Stir in chopped walnuts.

For the cake, in a small bowl, whisk flour, baking powder, baking soda and salt. Using a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Turn mixer to low and add eggs one at a time, mixing until incorporated. Mix in vanilla. Add flour mixture and the sour cream in 3 intervals, alternating between the two. Scrape down the bowl and beaters several times.

Pour half of the cake mixture into the prepared dish. Sprinkle with half the streusel mixture and carefully top with the rest of the cake batter. Use an offset spatula to gently spread the coffee cake mixture. Sprinkle with remaining streusel.

Bake 35–40 minutes or until a toothpick inserted in the center comes out clean.