1/2 cup unsalted butter, room temperature; 1 cup sugar; 2 eggs; 1 tsp vanilla; 1 cup sour cream; 2 cups all purpose flour; 1 1/2 teaspoons baking powder; 1 tsp baking soda; 1/4 tsp salt.
1/4 cup brown sugar; 1 tbsp all purpose flour; 1tsp osmanthus( 桂花 ）； 1 cup raise; 1 tbsp unsalted butter, melted.
- Preheat oven to 350° F. Cream butter and sugar until smooth. Add eggs one at a time, stirring well after each addition. Add vanilla and stir in sour cream. In a separate bowl, combine dry ingredients and stir into wet ingredients until just incorporated.
- In another bowl, combine all ingredients for topping. Scrape half of the coffee cake batter into a greased 8-inch round cake pan and level. Sprinkle half of the topping over cake and cover with remailing batter. Finish with topping and bake for 35 to 40 minutes, until a tester inserted in the center of the cake comes out clean.
- Serve warm or at room temperature.
- Yield: 1 8-inch round cake.
：不错的甜点，松软可口，甜而不腻。在Topping 中,亦可用Cinnamon， 玫瑰酱来代替桂花；也可加些核桃仁。