Sour cream-walnut coffee cake
1 cake (10\")
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter (or marg.); softened |
| 1½ | cup | Sugar |
| 3 | Eggs | |
| 2 | teaspoons | Vanilla extract |
| 3 | cups | Flour, all-purpose |
| 1½ | teaspoon | Baking powder |
| 1½ | cup | Sugar, powdered |
| 2 | tablespoons | Vater |
| 1½ | teaspoon | Soda |
| ½ | teaspoon | Salt |
| 1 | pint | Sour cream |
| ¾ | cup | Sugar, brown; firmly packed |
| 2 | teaspoons | Cinnamon, ground |
| 1 | cup | Walnuts; coarsely chopped |
| ½ | teaspoon | Vanilla extract |
Directions
POWDERED SUGAR GLAZE
Combine butter and sugar, creaming until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with sour cream, mixing well after each addition.
Combine brown sugar, cinnamon, and walnuts, mixing well. Spoon about ⅓ of batter into a greased and floured 10" tube pan or Bundt pan; sprinkle with one-third of nut mixture. Repeat layers twice; bake at 350 degrees for 1 hour or until done. Let stand 5 minutes before removing from pan. Place on serving dish, and drizzle with glaze.
Powdered Sugar Glaze: Combine all ingredients, mixing well. Yield: about 1 cup.
SOURCE: Southern Living Magazine, October 1979. Typos by Nancy Coleman. From: Nancy Coleman Date: 09-27-94