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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This rich coffeecake is great for a holiday brunch. It makes a very large coffeecake so it feeds a crowd, too. It also travels well. Ingredients:
2 1/2 cups sugar |
1 pound butter |
4 eggs |
4 1/2 cups flour |
2 teaspoons baking soda |
2 teaspoons baking powder |
1 teaspoon salt |
2 teaspoons vanilla |
2 cups sour cream |
streusel |
2/3 cup brown sugar |
6 teaspoons sugar |
2 teaspoons cinnamon |
1 cup walnuts; chopped |
Directions:
1. Cream butter & sugar until light & fluffy.
2. Add eggs, one at a time.
3. Blend well.
4. Sift all dry ingredients together.
5. Add vanilla to the sour cream, mix well.
6. Add the flour mixture and the sour cream mixture alternately to the butter-sugar mixture.
7. Beat well until smooth.
8. Butter a 10 inch angel food cake pan.
9. Flour the pan and add half the batter.
10. Mix the sugars and cinnamon together. Add the nuts.
11. Sprinkle half the cinnamon mixture onto the batter.
12. Add rest of batter and sprinkle remaining cinnamon mixture on the top.
13. Bake at 350 degrees for 1 1/2 hours or until no batter on toothpick in center.
14. Cool before removing from pan.
15. NOTES : This cake travels well, too. Just wrap the cooled cake in plastic wrap and then foil. Its a treat with a cup of coffee or a cold glass of milk. Makes a large cake, serves 12
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