Sour Cream Cinnamon Coffeecake Recipe
3/4 cup butter, softened
1 1/2 cups sugar
2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 pint sour cream
3/4 cup light brown sugar, packed
2 teaspoons cinnamon
1 cup walnuts, chopped
Heat oven to 350° F. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
Combine flour, baking powder, baking soda and salt. Add to creamed mixture, alternately with sour cream, mixing well.
Combine brown sugar, cinnamon, and walnuts. Spoon about one-third of the batter into a greased and floured 10-inch tube or Bundt pan. Sprinkle with one-third of nut mixture. Repeat layers twice. Bake 1 hour, or until cake tests done. Let stand 5 minutes before removing from pan.
Yield: 1 (10-inch) tube cake
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