Aunt Jo’s Sour Cream Coffee Cake

Instructions

1. Preheat oven to 350 degrees F
2. Grease the angel food cake pan
3. Beat the butter and sugar until light and fluffy
4. Add the flour, sour cream, eggs, baking powder, baking soda, and vanilla
5. Beat all items in the mixture on low speed until blended
6. Then beat for 3 more minutesPour ½ of the dough mixture in the angel food cake pan to form the first layer
7. Then take a spatula or spoon to level off the mixture in the angel food pan so it’s level
8. In a separate bowl mix the cinnamon and sugar for the topping and filling
9. Sprinkle half of the cinnamon and sugar mixture evenly over the top of the dough mixture that's in the pan.Then pour the remaining dough mixture into the angel food pan to form the second layer
10. And level the mixture with a spatula or spoon
11. Sprinkle the remaining cinnamon and sugar mixture evenly over the top of the second dough layer (the cinnamon layer should be on the top).Bake 60 to 65 minutes
12. To test for doneness, stick a toothpick into the cake
13. If the toothpick comes out without cake batter on it, then the cake should be done
14. This cake tends to dry out so leave it a little moist.Let the cake cool completely
15. Removing the cake from the angel food pan can be tricky
16. For best results, after the cake is cool hold on to the middle funnel section of the pan and pull it from the outer part of the pan
17. Run a long knife under the bottom of the cake to loosen it from the cake pan
18. Then you should be able to lift the cake from the pan onto a cooling rack if it's still warm, or a plate or serving dish.