Sour Cream Bundt Coffee Cake

By McLean

Ingredients

• Filling:
• 1 1/4 cups sugar
• 1 cup butter
• 1 teaspoon vanilla
• 2 eggs
• 1 cup sour cream
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon soda
• pinch of salt
• 1 cup nuts, finely chopped
• 5 tablespoons sugar
• 1 1/2 teaspoon cinnamon
• Icing:
• 1 cup sifted confectioners' sugar
• 2 tablespoons warm milk
• 1 teaspoon vanilla
• dash of salt

Preparation

Step 1

Cream together sugar, butter and vanilla. Add eggs. Beat well.

In a separate bowl, combine flour, baking powder, soda and salt. Alternate adding flour mixture and sour cream to sugar mixture. Mix well.

Pour half of the batter into greased and floured Bundt pan. Sprinkle with half of the filling mixture. Add remaining batter, then remaining nut mixture. Cut nut mixture gently into batter with knife.

Bake at 350 degrees for 50 to 60 minutes, or until toothpick inserted into cake indicates doneness. Wait 10 minutes before inverting cake. Invert cake onto rack to cool.

Ice with thin layer of powdered sugar icing. The consistency of icing should be rather thin. Drizzle icing on the bake while cake is still warm.