This tender and moist sour cream coffee cake is topped with a cinnamon nut topping and is delicious paired with a hot cup of coffee.
Preheat the oven to 375 degrees F and grease and flour a tube pan.
Beat the eggs and sugar on med/high speed until pale yellow and slightly thickened.
Beat in the melted butter and vanilla, followed by the sour cream. Beat until smooth.
In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Add to the egg mixture and beat on low speed just until combined.
Combine the ingredients for the nut topping together in a small bowl.
Pour half of the batter in the prepared pan, sprinkle with half of the nut topping, followed by remaining batter. Smooth the top and sprinkle evenly with remaining nut topping.
Bake for about 50 mins or until a toothpick inserted into the center comes out clean. Cool for about 10 mins in the pan, then run a sharp knife around the edges and center of the pan to loosen. Carefully remove the cake to a wire rack to finish cooling to room temperature. The cake can be stored at room temperature, covered, for 3 days.
Special Equipment: 9 1/2 inch tube pan with a removable bottom