Phyllis’s Favorite Sour Cream Coffee Cake
By Yankee Magazine|Oct 11 2007|
Yield
10-12 servings
Total Time
30 minutes
Ingredients
1/3 cup chopped walnuts
1/3 cup brown sugar
1 teaspoon cinnamon
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
Instructions
Heat oven to 350 degrees and grease a 6-cup tube pan. Mix walnuts, brown sugar, and cinnamon to make the topping, and set aside. Sift flour with baking powder, baking soda, and salt until well combined, and set aside. Cream butter and sugar until mixture is light; then beat in eggs and vanilla. Add flour mixture in thirds, alternating with sour cream. Beat well after each addition. Spoon half the batter into pan and sprinkle with half the topping. Add remaining batter and sprinkle with rest of topping. Bake 40 minutes without opening oven, then test for doneness with a toothpick. If it doesn’t come out clean, bake another 5 to 10 minutes. Cool in pan 10 minutes; then invert pan onto a rack and cool completely.
