Blue-Ribbon Coffee Cake Farmhouse Style in the Midwest!

Lots of streusel filling makes cutting a bit messy, but that will be of little consequence once you've had your first bite! This tastes great upon first baking and even BETTER the next day, plan ahead, then. Use a buttered rubber spatula for spreading the batter, as it is quite sticky (get your fingers into the action, too!). Clipped this one from Midwest Living's August '09 issue--I think that means it's been properly aged, and now ready for filing here on Zaar!

• Ready In: 50 mins
• Serves: 12
• Yields: 1 coffee cake

Ingredients

•  cooking spray, for dusting

• Streusel Part

• 1  cup  coarsely chopped walnuts
• 2⁄3 cup brown sugar, packed
• 1⁄2 cup sugar
• 2  teaspoons cinnamon
• 2  teaspoons vanilla

• Dry Cake Ingredients

• 2  cups flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 3⁄4 teaspoon salt

• Wet Cake Ingredients

• 2  eggs, lightly beaten
• 1  cup sugar
• 1⁄2 cup butter, softened
• 1  teaspoon vanilla
• 1  cup sour cream

Directions

1. Preheat oven to 325. Spray (or grease & flour) a 10-inch fluted (Bundt) pan; set aside.
2. In a small bowl, mix Streusel Ingredients; set aside.
3. In medium bowl, mix Dry Cake Ingredients; set aside.
4. In large bowl, stir together Wet Cake Ingredients EXCEPT sour cream; add dry ingredients, stir just until moistened, then add sour cream and stir until smooth.
5. Spoon ONE THIRD of batter into prepped pan, spread evenly. Sprinkle ONE THIRD of streusel over this. Repeat with remaining batter and streusel; use a buttered spatula to assist with the spreading.
6. Bake for 45-50 minutes (wooden pick comes out clean).
7. Cool in pan for 10 minutes; invert onto serving plate.
8. Serve warm . . . . but leave some for the next day (it improves with aging at room temp (covered).