Buttercream Coffee Cake
|Butter||1⁄2 Cup (8 tbs) (Land O Lakes)|
|Regular flour||1⁄2 Cup (8 tbs), sifted (Pillsbury Best)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Chopped diamond walnuts||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
Grease bottom of 9x9-inch pan.
Cut 1/3 cup butter into 3/4 cup flour, brown sugar and cinnamon until particles are fine.
Stir in walnuts.
Sift 1 1/2 cups flour with baking powder, soda and salt.
Cream 1/2 cup butter in large mixing bowl.
Gradually add sugar; cream until light and fluffy.
At medium speed add eggs, one at a time, beating well after each.
Blend in vanilla extract.
At low speed add dry ingredients alternately with sour cream to creamed mixture, beginning and ending with dry ingredients.
Spread in pan.
Sprinkle with walnut mixture.
Bake at 325° for 45 to 55 minutes until cake springs back when lightly touched in center.
Cool 10 minutes; remove from pan.
Cut in half horizontally.
Fill with Buttercream Filling.