My mother is known for her exceptional cooking and baking skills. Her "Koffee Cake," is known far and wide, and for good reason. She spells it with a "K" because, as she says, there is no coffee in it, and the K makes it her own!
4 cups all purpose flour
3 heaping teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1 cup (2 sticks butter)
1 1/2 cup sugar
4 beaten eggs
2 cups sour cream mixed gently with 1 teaspoon baking soda
2 teaspoon vanilla
1 cup flour
1/2 Cup brown sugar
1/2 cup butter.
Blend to form a crumb topping
1) Cinnamon Sugar and Pecan:
Combine 2 cups chopped peacans, 3 -4 teaspoons cinnamon and 3 Tablespoons of brown sugar.
2) Apple Cinnamon:
3 Red Apples (in season) peeled and sliced thin
4 teaspoons cinnamon
2-3 tablespoons white sugar
Spray or grease a bundt pan, springform, or tube pan
preheat oven to 350 degrees
Sift dry ingredients together
In a small bowl, combine the sour cream with 1 teaspoon baking soda. Mix gently and wait until it bubbles over the top.
Cream the butter and sugar. Blend in the beaten eggs, vanilla and sour cream.
Stir in dry ingredients.
Layer the batter with the chosen variation, either pecan or apple, starting with the batter, and ending with the batter.
Top with crumb topping.
Bake for 45-60 minutes or until cake tester comes out clean