Sour Cream Walnut Coffee Cake
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
1 1/2 cups sugar
2 tsp vanilla
1 pt sour cream (2 cups)
3/4 cup brown sugar, packed
1 cup chopped nuts
2 tsp cinnamon
1 1/2 cups powdered sugar
2 Tbsp butter
1/2 tsp vanilla
Preheat oven to 350 degrees.
Grease and flour a Bundt pan.
In a medium bowl, combine flour, baking powder and soda, and salt. Set aside.
In a small bowl, combine the ingredients for the filling: brown ugar, nuts, and cinnamon. Set aside.
In a large bowl, cream butter until well mixed.
Add eggs and vanilla; beat until fluffy.
Alternate adding about a third each of the dry ingredients and the sour cream, beating after each addition.
Pour about half of the batter into the prepared Bundt pan.
Sprinkle with half of the filling mixture.
Add the remaining batter and spread it evenly around the pan.
Sprinkle the remaining filling mixture over the cake.
Bake for about 50 to 60 minutes until done (inserted toothpick near center of cake comes out clean).
When cake is cool, remove from pan.
Make the icing by mixing the powdered sugar, butter, and vanilla in a small bowl until well combined.
Add water, a tsp at a time, until the icing is of a drizzling consistency.
Drizzle icing over the cooled coffee cake.
Pairs Well With
Coffee cake is good for Sunday morning breakfast, mid-morning coffee, or a brunch. Made in a Bundt pan, this coffee cake looks, as well as tastes, great.