With the delightful tang of sour cream and sweetness of a streusel filling and topping, this sour cream coffee cake is the very best brunch treat or simple yet delicious dessert.
Preheat oven to 350°F. Grease and flour (1) bundt pan or tube pan; set aside.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, cream together the butter and sugar on medium speed until light and fluffy, 3-5 minutes, scraping down the sides and bottom of the bowl as needed.
Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition. Add the sour cream and vanilla; mix well. Slowly add the dry ingredients, mixing until just combined.
Make the topping by stirring together the melted butter, sugar, cinnamon, and nutmeg until well combined.
Spread half of the cake batter into the bottom of the prepared pan. Sprinkle on half of the topping. Spread the remaining half of the batter into the pan and sprinkle with the rest of the topping.
Bake for 60-65 minutes, or until a toothpick or tester inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before removing onto a platter. If desired, dust with powdered sugar before serving.
Notes
Store leftovers covered, at room temperature, for up to 3 days or freeze for 1-2 months.