Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter or margarine -- at |
| Room temperature | |
| 1¼ cup | Sugar |
| 2 | Eggs |
| 1 cup | Sour cream |
| 1½ teaspoon | Vanilla extract |
| 2 cups | Flour |
| 1 teaspoon | Baking powder |
| ½ teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| Topping----- | |
| 1¼ cup | Pecans or walnuts -- broken |
| ¼ cup | Sugar |
| 1 tablespoon | Ground cinnamon |
1. Preheat oven to 350 degrees F. Butter a 9-inch fluted or plain tube pan.
2. In large bowl of electric mixer, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, and vanilla.
3. Stir together flour, baking powder, baking soda, and salt. Gradually beat into butter mixture.
4. Prepare topping. Scatter half the topping evenly over bottom of pan.
Spoon in half the batter. Add remaining topping and spoon on remaining batter.
5. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes before removing from pan.
Makes one 9-inch coffee cake, 8 to 12 servings.
Topping: In a small bowl, combine nuts, sugar, and cinnamon.
* Timesaver Tip: Coffee cake may be made ahead and frozen before baking.
Wrap tube pan tightly with heavy-duty aluminum foil, label and date, and freeze at 0 degrees F up to 6 weeks. To bake, do not thaw. Remove foil and bake at 350 degrees F until cake tests done, about 1 hour. Cool 15 minutes before removing from pan.
Recipe By : the California Culinary Academy File