SOUR CREAM COFFEE CAKE

INGREDIENTS:

2 cups Flour                                                            

1 tsp. Baking Powder

½ tsp. Baking Soda

½ tsp. Salt

1 cup Butter

1 ¼ cups Sugar

2 Eggs

1 cup Sour Cream

1 tops. Vanilla

 

TOPPING

½ cup chopped Nuts                                            

2 Tbsps. Sugar                                                        

1 Tbsp. Cinnamon

 

DIRECTIONS:

• Grease and flour the indicated a 9” square pan or a Bundt Pan; preheat oven to 350 degrees.
• Mix together the ingredients for the topping; set aside.

 

 

• Combine the Flour, Baking Powder, Soda and Salt.
• Cream the Butter and Sugar; beat in the Eggs and Vanilla.
• Add the Flour mixture, alternately with the Sour Cream.
• Pour half of the Batter into the prepared pan; sprinkle with half the Topping.

 

 

• Spoon remaining Batter on top; sprinkle with the remaining Nut mixture.
• Bake in preheated oven on middle shelf for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
• Cool on rack 20-30 minutes before removing from pan or serve directly from the pan.

 

Yield:     9 Servings