1 c Butter or margarine — at
Room temperature
1 1/4 c Sugar
2 Eggs
1 c Sour cream
1 1/2 ts Vanilla extract
2 c Flour
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
Topping—–
1 1/4 c Pecans or walnuts — broken
1/4 c Sugar
1 tb Ground cinnamon
1. Preheat oven to 350 degrees F. Butter a 9-inch fluted or plain tube pan.
2. In large bowl of electric mixer, cream butter and sugar until light and
fluffy. Beat in eggs, sour cream, and vanilla.
3. Stir together flour, baking powder, baking soda, and salt. Gradually
beat into butter mixture.
4. Prepare topping. Scatter half the topping evenly over bottom of pan.
Spoon in half the batter. Add remaining topping and spoon on remaining
batter.
5. Bake 50 to 60 minutes, or until toothpick inserted in center comes out
clean. Cool 15 minutes before removing from pan.
Makes one 9-inch coffee cake, 8 to 12 servings.
Topping: In a small bowl, combine nuts, sugar, and cinnamon.
* Timesaver Tip: Coffee cake may be made ahead and frozen before baking.
Wrap tube pan tightly with heavy-duty aluminum foil, label and date, and
freeze at 0 degrees F up to 6 weeks. To bake, do not thaw. Remove foil and
bake at 350 degrees F until cake tests done, about 1 hour. Cool 15 minutes
before removing from pan.
Yields
10 Servings