Cinnamon Coffee Cake(Sour Cream) **
Yield
16 servingsPrep
15 minCook
70 minReady
95 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine |
|
| 2 ¾ | cups |
sugar
divided |
|
| 2 | teaspoons |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 16 | ounces |
sour cream
|
|
| 2 | tablespoons |
cinnamon
|
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine |
|
| 651 | ml |
sugar
divided |
|
| 1E+1 | ml |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 462.4 | ml/g |
sour cream
|
|
| 3E+1 | ml |
cinnamon
|
|
| 118 | ml |
walnuts
chopped |
|
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 inch 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.
