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.
Serving size: Complete recipe
Calories 5023 Calories from Fat 2660
% Daily Value*
Total Fat 306 g470.2%
Saturated Fat 151.7 g758.4%
Trans Fat 0 g
Cholesterol 1026.4 mg342.1%
Sodium 3088.8 mg128.7%
Total Carbohydrates 540 g180%
Dietary Fiber 18.8 g75.1%
Sugars 329.5 g
Protein 61 g121.4%
Vitamin A 149.7% Vitamin C 6.2%
Calcium 96.7% Iron 101.2%
*Based on a 2000 Calorie diet