Sour Cream Coffee Cake

I don't like coffee at all. Never acquired a taste for it but I LOVE the stuff that goes with coffee...like coffee cake. I found this recipe forever ago and it's so moist and yummy that I don't make it often or to have around the house because I would eat the whole thing.

1-¼ cup Walnuts, Chopped ~ optional I didn't use this time around because someone at my office doesn't like nuts.
½ cups Brown Sugar
¼ cups Sugar
3 teaspoons Cinnamon
⅓ cups Soft Butter
Mix this together for your dry topping

2 cups Flour
½ teaspoons Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Sugar
2 whole Eggs
1 teaspoon Vanilla
1 cup Sour Cream
½ cups Soft Butter
1 C Blueberries~optional
Mix everything together to make your batter. It's kind of sticky, not like a cake mix, more like a wet bread dough. Fold in Blueberries at the end if you wish.

1 cup Powdered Sugar
1-½ Tablespoon Milk
1 teaspoon Vanilla
¼ cups Chopped Walnuts~optional and I left these out too
Mix together, this is your drizzle.

Preparation Instructions
Spoon half the batter into a well greased bundt pan. Top with 2/3 of the dry filling. To make the cake “prettier”, try to keep the filling from touching the edges of the pan. Spoon rest of the batter into pan and top with remaining dry filling. Bake at 350 for about 35-45 minutes, test with skewer to make sure skewer comes out clean of batter. Top will be a golden brown. Cool for about 10 minutes and flip onto favorite cake plate.

Drizzle your glaze over cake and serve.

If you want to make this even easier and don’t want to mess around with a bundt pan, you can pour into 13×9, top with dry filling and bake for about 20-25 minutes, top with glaze.
Here is your batter. See what I mean about being sticky. Fold in your blueberries now if you want.
This is what a bundt pan looks like. Remember though you can use a 13x9 cake pan and get the same results so if you don't have one, don't let that stop you.
Spoon 2/3 the batter into the pan.
Sprinkle with 2/3 of your dry ingredients. Try to keep it from the edge, makes for a prettier cake. And, they aren't really "dry" they are more moist, kind of like wet sand...I know that doesn't sound appetizing but I'm trying to give you a visual;)
Spread the rest of the batter on top.
Top with rest of the dry filling. Bake for 35-45 minutes until tester comes out clean.
This is what happens when you need to leave for a hockey game and you don't have 10 minutes for the cake to cool. The bottom sticks to the pan. No worries, it still tastes good and I didn't hear any complaints at the office.
Top with your drizzle. Not so pretty but oh so good:) Enjoy!