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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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I love the excellent texture of this old-fashioned streusel-topped coffee cake. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Eleanor Harris, Cape Coral, Florida Ingredients:
1 cup butter, softened |
2-3/4 cups sugar, divided |
4 eggs |
2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
2 cups (16 ounces) sour cream |
2 tablespoons ground cinnamon |
1/2 cup chopped walnuts |
Directions:
1. In a large bowl, cream butter and 2 cups sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
2. Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers two more times. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Yield: 16-20 servings.
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