Sour cream coffeecake - country living
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Finely chopped walnuts |
| 1 | teaspoon | Ground cinnamon |
| 1½ | cup | Sugar |
| 2¼ | cup | Unsifted all-purpose flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Butter, softened |
| ⅓ | cup | Vegetable oil |
| 2 | Large eggs | |
| 1 | cup | Light or nonfat sour cream |
| 2 | teaspoons | Vanilla extract |
Directions
1. In small bowl, combine walnuts, cinnamon, and ½ C sugar until well mixed; set aside. In medium-size bowl, combine flour, baking powder, baking soda, and salt.
2. Heat oven to 350'F. Grease a 9-inch tube pan with removable bottom (see Note). In large bowl, with electric mixer on md speed, beat butter, oil, and remaining 1 C sugar until well mixed. Add eggs, one at a time, beating well after each addition.
3. Reduce mixer speed to low, Gradually beat in flour mixture, sour cream, and vanilla until well combined. Spoon half of batter into tube pan; sprinkle with half of nut mixture. Spoon dollops of remaining batter into pan to cover nut layer. Sprinkle with remaining nut mixture.
4. Bake 60 to 65 minutes or until cake tester inserted in center comes out clean. Cool coffeecake in pan on wire rack 10 minutes.
Remove cake from pan and place, nut side up, on serving plate. Cut cake into wedges and serve warm or at room temperature.
Note: This cake can also be baked in a 10-inch tube pan for 55 to 60 minutes or a 13- by 9-inch baking pan for 35 to 40 minutes.
Country Living/Oct/93 Scanned & fixed by DP & GG