Coffee cake on top of Wicker Cake Stand and Richmond Tablecloth, with Bamboo Cake Cutter

A cherished recipe for all generations... this coffee cake is even better 1-2 days after it is baked! 

INGREDIENTS: 

 Streusel Topping:

• 1.5 cup brown sugar
• 1.5 cup all-purpose flour
• 1.5 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon ground nutmeg or cloves (optional)
• 2 sticks unsalted butter, softened
• 1.5 cup chocolate chips

Batter:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup light brown sugar
• 1/2 cup white sugar
• 3 large eggs
• 1 cup (8 ounces) sour cream
• 1 1/2 teaspoons vanilla extract

DIRECTIONS:

1. Preheat the oven to 350°F. Grease one 9-inch Bundt pan. 

2. To make the streusel: Combine the sugar, flour, cinnamon, salt, and nutmeg if using. Cut in the butter to resemble coarse crumbs. Incorporate the butter to be chunky within the rest of the mixture. 

3. To make the batter: Combine the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy. Beat in the eggs, one at a time. Blend in the sour cream and vanilla. Stir in the flour mixture.

4. Spread half of the batter in the prepared pan. Sprinkle with half of the streusel. Carefully cover with the remaining batter and sprinkle with the remaining streusel.

5. Bake unitl the cake is golden and pulls away from the sides of the pan, about 50 minutes. Set on a rack and let cool in the pan for at least 15 minutes. Serve warm or at room temperature. Wrap the kuchen in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.