By Edna Posted on

Sour Cream Walnut Coffee Cake Recipe

Square

Difficulty: Average
Freezes Well
Serves 12

Ingredients:

Cake

  • 3 cups flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter or margarine
  • 1-1/4 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 pint sour cream
  • 1 cup light brown sugar, firmly packed
  • 2 teaspoons cinnamon
  • 1 cup chopped walnuts

Frosting

  • 1-1/2 cups confectioners’ sugar water
  • 1/2 teaspoon vanilla

Instructions:

  1. Preheat oven to 350°.
  2. Mix flour with baking powder, baking soda and salt, then set aside.
  3. Cream butter with electric mixer until soft.
  4. Gradually add sugar and beat very well.
  5. Add eggs, one at a time, beating thoroughly after each addition.
  6. Add 2 teaspoons vanilla and mix in.
  7. Add dry ingredients alternately with sour cream, beginning and ending with dry ingredients, mixing well after each addition, until smooth.
  8. Mix together brown sugar, cinnamon and nuts.
  9. Pour about one-third of the batter into a well-greased 10″ tube or bundt pan, then sprinkle with one-third of nut mixture.
  10. Repeat layers twice more, ending with nuts on top.  Bake for 1 hour or until cake tests done (if nut topping starts to brown too soon, cover cake loosely with foil).
  11. Let cake rest in pan for 5 minutes before turning out onto a cake rack to cool.
  12. Mix confectioners’ sugar with enough water to make spreading consistency.  Add vanilla.
  13. While cake is still warm, spread with frosting, allowing to run down sides of cake (a pastry brush is ideal for this).
  14. Cake may be served warm or completely cooled.