An extra container of sour cream led me to make a pan of sour cream coffee cake. Mom used to make coffee cake as a treat but her recipe, inherited from her grandmother, didn't use sour cream. The batter is thick and rich. I added a bit of streusel before I loaded it into the oven.
The result was everything I had hoped for: soft, rich, moist. And it holds up very well when dunked in coffee, just as my great-grandmother used to do.
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