Sour Cream Coffee Cake
|Butter||1 Cup (16 tbs) (at room temperature)|
|Sugar||1 Cup (16 tbs)|
|Sifted flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Walnuts||1 Cup (16 tbs), ground|
Preheat oven to 350°. Grease and flour a bundt pan.
Cream butter and sugar in a food processor or blender. Add all other ingredients and process until smooth and fluffy.
Pour one half of the batter into the prepared bundt pan.
Stir together all filling ingredients.
Sprinkle on top of poured batter. Pour remaining batter evenly over filling.
Bake at 350° for 1 hour. (Cake can be frozen after it cools.) serve and garnish as desired.