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Cinnamon Coffee Cake
Nb persons: 16
Yield:
Preparation time: 20 minutes
Total time: 80 minutes
Source: Taste of Home
| 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 | |
| Breads | |
| 1 cup | butter, softened |
| 2-3/4 cups | sugar, divided |
| 2 teaspoons | vanilla extract |
| 4 | eggs |
| 3 cups | 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:
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.
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.
Nutrition Facts: 1 piece - Calories 340; Fat 16g; Sodium 299mg; Carbs 44g; Fiber 1g; Protein 5g
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