Sour Cream Coffee Cake

Ingredients

For the cake:

• 1 cup butter
• 1 1/2 cups sugar
• 2 eggs, beaten
• 2 cups flour
• 1 tbsp. baking powder
• 2 cups sour cream
• 1 tbsp. vanilla extract

For the filling/topping:

• 1 tbsp. ground cinnamon
• 1/4 cup sugar
• 2 cups chopped walnuts (optional, could also be replaced with pecans)

Preheat oven to 350 degrees Fahrenheit. Grease a 10 inch bundt pan. Cream together butter and 1 1/2 cups sugar. Add eggs and blend well. Mix in sour cream and vanilla. Sift together flour and baking powder. Fold the dry ingredients into the creamed mixture and beat until just blended. Do not overbeat. In a separate bowl, mix the remaining 1/4 cup sugar with the cinnamon and walnuts. Pour half of the batter into the bundt pan. Sprinkle half the sugar/cinnamon mixture on top. Add the remaining batter and top with the rest of the sugar/cinnamon mixture. Set on middle rack of the over and bake for about 60 minutes or until a toothpick can be inserted in the center and come out clean. Can serve either warm or cool.

Note

This is a family recipe of Tori’s.

Section author: Tori