Sour Cream Coffee Cake

I was picking up a coffee and pastry treat the other day and it hit me - I have completely forgotten about making coffee cake! When I was younger, we made coffee cake all of the time. My family took turns with others in our church to provide the "coffee and bars" (try saying that without a Minnesotan accent!) for after-church socializing. My mom would always try to come up with different coffee cake recipes to keep things interesting. My favorite was a sour cream coffee cake. While my mom made every coffee cake from scratch I am using Bisquick because it makes baking so quick and easy when time is of the essence. The sour cream makes this cake moist and the streusel topping gives it the crumble that you look for in a good coffee cake.

Sour Cream Coffee Cake
1 1/2 c. Bisquick baking mix
1/2 c. sugar
2 Tbs. butter, softened
1 egg
3/4 c. sour cream
1/2 tsp. orange zest
1 tsp. vanilla
Streusel (below)
Grease square 8x8 pan and set aside. Mix all ingredients except streusel in a medium bowl until batter is smooth. Spread half of the mixture in your prepared pan and sprinkle with 1/2 of the streusel mixture below. Spread the remaining half of the batter in the pan and top with remaining streusel. Bake  about 35 minutes at 350 F. Cool slightly before cutting.
Streusel
5 Tbs. firm butter, sliced
1/2 c. Bisquick baking mix
1/4. c. finely chopped pecans
4 Tbs. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
pinch of ginger
pinch of cloves
Cut  butter with the remaining streusel ingredients with a pastry cutter until crumbly.
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