Grandma's Sunday Morning Coffee Cake
Shared by: Pat
1 cup Butter
1 1/4 cup Granulated Sugar
2 Large Eggs, well-beaten
1 cup Sour Cream
1 tsp. Vanilla Extract
2 cups All-purpose Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
Topping Ingredients:
1 cup Walnuts, chopped
1/2 tsp. Cinnamon
1/2 tsp. Sugar
2 Tbs. Butter
Pre-heat oven to 375-F degrees. Prepare the coffee cake topping ingredients
by combining all items listed in a small bowl and set aside for use later.
You may want to melt the butter for easier mixing.
In a medium mixing bowl, thoroughly cream butter (at room temperature) and
sugar. Add eggs and blend again. Add sour cream and vanilla, thoroughly
blending all ingredients again. Add sifted flour, baking powder, and soda to
the batter and blend until creamy. Pour about half of the coffee cake batter
into a lightly greased and floured tube pan. Sprinkle the top of the batter
with about half of the reserved topping mixture, and cover the filling with
the remaining coffee cake batter. Sprinkle the remaining topping over the
coffee cake and bake for about 45 minutes, or until a cake tester comes out
clean from the middle of the ring cake.
Cool slightly and invert the coffee cake over a plate to remove it from the
tube pan. Turn the cake over to sprinkle the top of the coffee cake with any
of the topping that fell off during the transition and then finish with a
light dusting of confectioner's sugar while the cake is still warm. Store in
an airtight container or serve warm.