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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Crunchy walnuts and yummy cinnamon lend old-fashioned flavor to this comforting coffee cake. Serve a generous slice with coffee for breakfast or with a glass of iced tea for dessert. -Merrill Powers, Spearville, Kansas Ingredients:
1 cup butter, softened |
2-3/4 cups sugar, divided |
4 eggs |
2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
2 cups (16 ounces) sour cream |
2 tablespoons ground cinnamon |
1/2 cup chopped walnuts |
Directions:
1. In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
2. Spoon a third of the batter into a greased and floured 10-in. tube pan. Combine the cinnamon, nuts and remaining sugar; sprinkle a third over batter. Repeat layers twice.
3. Bake at 350° for 65-70 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 10-12 servings.
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