Sour Cream Coffee Cake Topped With Nuts And Brown Sugar
|Butter||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs), unsifted|
|Baking powder||1⁄4 Teaspoon|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Nuts||1⁄4 Cup (4 tbs), chopped|
In mixing bowl, soften butter (15 sec).
Stir in sugar and egg; beat well.
Add remaining ingredients except topping; stir until well blended.
Place a glass or paper cup with 1 1/2 to 2-inch diameter, right-side up, in center of 1 1/2-quart (8-inch round) baking dish or 1 1/2 -quart casserole.
Combine Topping ingredients and sprinkle 1/3 in bottom of pan around glass.
Spoon half of batter over topping, spreading to edges; sprinkle with 1/3 of topping.
Spoon remaining batter in pan; spread to cover topping.
Spoon remaining topping over top.
Cook uncovered, 4 minutes, 30 seconds or until toothpick comes out clean and no doughy spots remain.
Cool 5 minutes; remove glass and invert onto serving plate.
If desired, drizzle favorite glaze over warm coffee cake.