Sour Cream Coffee Cake (Baking Options)

This is an old family favorite. Leftovers slices of coffee cake are good spread with butter and broiled. *tip if using self rising flour omit baking powder and salt and reduce baking soda to1/2 teaspoon. *

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1⁄2 cup butter
• 1  cup sugar
• 2  eggs
• 1  cup sour cream
• 1  teaspoon vanilla
• 2  cups flour, unsifted
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt

• Topping

• 1⁄2 cup brown sugar, firmly packed
• 1  teaspoon cinnamon
• 1⁄2 cup walnuts, chopped

Directions

1. Pre heat oven to 350°F Grease a bundt pan or a 13x9 pan, if cutting recipe in half grease a 8x8 pan.
2. In mixing bowl, cream butter and sugar until light. Beat in eggs one at a time. Blend in sour cream and vanilla.
3. Add flour, baking powder, baking soda and salt. Stir just until well mixed. Do not over mix. Place half of batter in greased pan.
4. Combine ingredients for topping. Sprinkle half of the topping mixture over the batter in the pan. Top with remaining batter and remaining topping. The 13x9 is a single layer only.
5. *Bundt pan bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Invert onto a serving plate.
6. *13x9 inch pan bake about 30 minutes or until toothpick inserted in center comes out clean. Serve from pan.
7. *For half recipe use a 8x8 pan and bake 25 minutes or until toothpick inserted in center comes out clean. Serve from pan.