Sour Cream Coffee Cake With Chopped Nuts
|Nuts||1⁄2 Cup (8 tbs), chopped|
|Unsweetened cocoa powder||1 Tablespoon|
|Butter||3⁄4 Cup (12 tbs), room temperature (or margarine,)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|Flour||3 3⁄4 Cup (60 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
Grease and flour a 10-inch tube pan; set aside.
Preheat oven to 350°F (175°C).
In a small bowl, combine nuts, cinnamon, 2 tablespoons sugar and the cocoa; set aside.
In a large mixer bowl, cream butter or margarine and 1-1/2 cups sugar.
Add eggs and vanilla, beating until light and fluffy.
Combine flour, baking powder, baking soda and salt
Add flour mixture to creamed mixture in three portions, alternating with sour cream; beat well after each addition.
Spread half of batter in prepared pan.
Sprinkle with half of cinnamon-nut mixture.
Spoon in remaining batter and sprinkle with remaining cinnamon-nut mixture.
Bake 45 to 50 minutes.
Cool in pan 15 minutes.
Remove from pan and serve warm or cool.