Sour Cream Birds Nest Coffee Cake
Easter Sour Cream Birds Nest Coffee Cake is a perfect cake for your Easter dessert table.
Look at those beautiful candy coated almonds that look just like bird eggs. The crumbly, nutty topping pairs perfectly with your afternoon coffee or tea break. You can also serve the cake year round without the almonds of course.
Enjoy and Happy Easter!
Find this delicious recipe in my Taste Portugal More Easy Portuguese recipes cookbook;
1 stick butter
1 cup sour cream
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1 cup sugar
1 tablespoon cinnamon
2 tablespoons brown sugar
2 tablespoon sugar
2 tablespoons melted margarine
1 tablespoon flour
1 cup chopped nuts (pecans or walnuts)
Make crumb topping by mixing all ingredients in a small bowl. Set aside until you make the cake batter.
Note: The mix will be dry and crumbly. If you find it too wet, add more sugars.
In a large mixing bowl, beat the sugar and margarine until smooth and creamy. Add the remaining ingredients and mix until smooth.
Pour 1/2 of the batter into a greased tube or bundt pan. Sprinkle 1/2 of the crumb topping evenly over batter.
Add the remaining batter and top with the rest of the crumb topping. Cut through the batter with a knife once around to form a circle pattern.
Cook at 350 for about 40-50 minutes or until a toothpick comes out clean.
Cool in pan for a few minutes. Serve with crumb side up.
Add candy almonds in a small bowl that fill center of cake. I used a ramekin.