Sour Cream Coffee Cake Sweetened With Brown Sugar
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Ground cinnamon||3⁄4 Teaspoon|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Sour cream||3⁄4 Cup (12 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
Lightly grease the bottom of an 8 by 2 1/2 inch round baking dish or a 2 quart casserole dish.
Grease the outside of an 8 ounce glass and place in center of dish; set aside.
In a small bowl, combine brown sugar, walnuts, and cinnamon.
Sprinkle half the nut mixture over bottom of baking dish.
In a medium size bowl, beat butter and granulated sugar with an electric mixer on medium speed until fluffy.
Add eggs, one at a time, and beat well.
Beat in sour cream and vanilla; then add flour, baking powder, baking soda, and salt.
Beat until well blended.
Spoon half the batter into prepared baking dish and spread it evenly over nut mixture.
Sprinkle remaining nut mixture over batter, then spoon remaining batter over nut mixture and spread evenly.
Microwave, uncovered, on MEDIUM HIGH (70%) for 9 to 12 minutes or until top looks dry and cake pulls away from side of dish.
Let stand for 5 minutes.
Remove glass from center and invert cake onto a serving plate.
Cover cake loosely with plastic wrap.
Let stand for 30 minutes before serving.