Cinnamon coffee cake (sour cream) **
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter or margarine |
| 2¾ | cup | Sugar, divided |
| 2 | teaspoons | Vanilla |
| 4 | Eggs | |
| 3 | cups | Flour |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 16 | ounces | Sour cream (2 cups) |
| 2 | tablespoons | Cinnamon |
| ½ | cup | Chopped walnuts |
Directions
In a large bowl, cream butter and 2 cups sugar until fluffy. Add vanilla.
Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda and salt. Add alternately with sour cream, beating enough after each addition to keep batter smooth. Spoon ⅓ of the batter into a greased 10" tube pan. Combine remaining sugar, cinnamon, and nuts. Sprinkle over batter. Repeat layers two more times. Bake at 350 deg f for 70 minutes or until cake tests done. Cool for 10 minutes, remove cake to wire rack to cool completely. Makes 16 servings.