COFFEE CAKE - WALNUT SOUR CREAM

By akselden

Ingredients

• Crumb Topping:
• 1/2 C. chopped walnuts
• 1/2 C. sugar
• 1 tsp. ground cinnamon
• Coffeecake:
• 1/2 C. (1 stick) butter or margarine, softened
• 2/3 c. sugar
• 2 C. all-purpose flour
• 1 C. sour cream
• 2 large eggs
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. vanilla extract

Details

Servings 12

Preparation

Step 1

1. Prepare the Crumb Topping: In a small bowl, combine the walnuts, sugar and cinnamon. Set aside.

2. Heat the oven to 350°F. Grease a 13-by 9-inch baking pan. Prepare the Coffeecake: In a large bowl, with an electric mixer at medium speed, cream the butter and sugar until light and fluffy. Reduce the speed to low and gradually beat in the flour, sour cream, eggs, baking powder, soda, and vanilla.

3. With the mixer at medium speed, beat the batter until it is light and fluffy, occasionally scraping the side of the bowl with a rubber spatula. Spread half the batter in the greased pan. Sprinkle with half the Crumb Topping. Spoon dollops of the remaining batter on top; carefully spread to an even layer. Sprinkle the top with the remaining Crumb Topping.

4. Bake the coffeecake 25 to 30 minutes or until a cake tester comes out clean. Cool the cake completely in the pan on a wire rack. To serve, cut the cake into squares.