Cinnamon Nut Sour Cream Coffee Cake
Coffee cake layered with cinnamon and walnuts is sure to please. You can't go wrong with this winning combination.
20 min.prep time
1/2 cup firmly packed brown sugar
1/2 cup chopped walnuts
1 1/2 teaspoons ground cinnamon
1 1/2 cups sugar
1 1/2 teaspoons vanilla
3 cups all-purpose flour
1 1/2 cups sour cream
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
Heat oven to 350ºF. Combine all filling ingredients in small bowl. Set aside.
Combine sugar, butter, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining coffee cake ingredients. Beat until well mixed.
Spread 1/3 batter into greased and floured 12-cup Bundt® pan or 10-inch tube pan. Sprinkle with half filling mixture. Repeat with batter and filling mixture. Spread remaining 1/3 batter over filling.
Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Nutrition Facts (1 serving)
Dietary Fiber: 1g
Recipe #5011B©1995Land O'Lakes, Inc.