Prep 30 mins
Cook 25 mins
An old recipe. It has crust layer then topping and looks interesting. Three different layers, sort of.
- 2 cups flour
- 2 cups brown sugar
- 1⁄2 cup butter
- 1 teaspoon salt
- 1 egg
- 1 (8 ounce) carton sour cream
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1⁄2 cup nuts
- 2 tablespoons sugar
- 1⁄2 teaspoon cinnamon
- Mix crust ingredients like pie crust.
- Put 1/2 in bottom in greased 9x13 pan and put down with spoon but not to tightly.
- To the other 1/2 of crust mixture add the filling mixture.
- Pour over crust mixture.
- Sprinkle with the sprinkle mixture that you have mixed together.
- Bake at 350 for 25 minutes or until done.
Yummy Kuchen! Yummy cake! Mine seems to be a bit lighter colored but that is b/c I used light brown sugar. I did as cookiedog (another Unruly) did made a half cake but kept ALL the cinnamon at amount listed here-the more cinnamon the better. Easy to make and unique making it special. DB, while eating I visualized our wonderful Black Forest hike with our team. Mia in Germany is so lucky! Thank you for posting. Made for an Unruly by an Unruly during ZWT6.
Great unusual coffee cake! I was tempted to add more butter to the crust mixture because it was so powdery that I didn't think it would stick together when baked, but I'm really glad that I didn't. I loved the sugary texture of the crust in comparison to the soft moist cake part. Because I was doing some pantry weeding this weekend, I chopped up some whiskey praline peanuts for the topping, and I used some Pampered Chef Sweet Cinnamon Sprinkle in place of the plain cinnamon sugar mixture. I'd definitely make this again! Thanks for posting! :) Made for The Queens of Quisine for ZWT6 Germany
Love this coffee cake! We liked the crust, and the cake came out so moist. The only nuts I had in the house were dry roasted peanuts so I crushed them for the topping. Delicious! Made for ZWT6: No-Nonsense Nibblers.