Coffee Cake
1 cup butter (room temperature)
2 cups white sugar
4 eggs
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 cups sour cream or plain yogurt
2 teaspoons vanilla extract
1/2 cup confectioners' sugar*
1/2 cup brown sugar
2 tablespoons ground cinnamon
1 tablespoon nutmeg
1/4 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. I rub butter along the bottom and the sides. Then I use my fingers to rub the butter into the edges where the cube could not reach.
Combine the flour, baking soda, and baking powder; set aside.
In a separate bowl, combine the confectioners' sugar, brown sugar, nutmeg, and cinnamon. (This is the sugar mixture)
In a medium bowl, cream together the sugar, butter and eggs until smooth. Stir in the sour cream/yogurt and vanilla. Add the flour mixture and beat until smooth.
Spread half of the batter into the 9x13 inch pan. Sprinkle a layer of the sugar mixture, then spread the remaining batter and top with the rest of the sugar mixture. Spread the melted butter over the top.
Bake for 1 hour in the preheated oven, until cake springs back to the touch, or if you insert a tooth pick or chop stick in the exact middle it comes out clean.
Let the cake rest for at least 10 minutes before serving. While the cake is cooling is the perfect time to make a pot of coffee to go with it.
* I didn't have confectioners' sugar so I blended white sugar in a blender until it was powdery.
