GRANDMA BESSIE FISHER’S FAMOUS SOUR CREAM COFFEE CAKE
2½ cup AP flour (sub almond flour)
1 tsp baking soda
3 tsp baking powder
2 sticks of butter, room temperature (sub ghee or vegan butter)
1 cup granulated sugar (sub coconut sugar)
3 eggs, room temperature
1 tsp vanilla
1 cup sour cream, room temperature (sub plain coconut yogurt)
¾ cup dark brown sugar, packed (sub brown coconut sugar)
3 tsp ground cinnamon
⅓ cup walnuts, finely ground (optional)
Combine the brown sugar, ground cinnamon, and walnuts in a small bowl. Set to the side.
Preheat your oven to 350º. Sift the flour, baking powder, and baking soda together three times. Set to the side. Using a stand mixer, beat the butter and sugar until creamed together. Beat in one egg at a time and mix well. Add the vanilla and mix in. Slowly add in the flour mixture and the sour cream in alternating small increments.
Pour ⅔ of the batter into a prepared bundt or tube pan. Add ⅔ of the filling on top of this. Cover with the remainder of the batter and then finish with the rest of the filling. Bake this for 55 minutes on the middle shelf.
Let this cool before removing from the pan. Note if you are using an individual muffin/bundt pan for this batter then bake for around 25 minutes.