Sour Cream Coffee Cake
|Butter||3⁄4 Cup (12 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Flour||3 Cup (48 tbs)|
|Sour cream||2 Cup (32 tbs)|
|Light brown sugar||3⁄4 Cup (12 tbs)|
|Walnuts||1 Cup (16 tbs), coarsely chopped|
Preheat oven to 350°.
Grease a 10-cup Bundt pan.
In a large bowl, cream together butter, sugar, baking powder, baking soda, salt and vanilla using an electric mixer.
Add eggs, one at a time, mixing well after each addition.
Alternately add flour and sour cream.
In a separate small bowl, mix together brown sugar, cinnamon and walnuts using a fork or your fingers.
Put 2/3 of batter into a greased Bundt pan.
Slightly push batter up the sides and center tube of pan, making a well.
Into the well put the brown sugar mixture.
Cover the well with remaining batter.
Brown sugar mixture doesn't have to be completely covered by batter.
Bake at 350° for 45 minutes or until nicely browned and cake pulls slightly away from the sides of the pan.
Cool in pan five minutes and invert onto serving dish.
Cool completely before cutting.
Sprinkle with powdered sugar.