Sour Cream Coffeecake Sublime

(from grandma debbie’s recipe box)

An elegant coffeecake, worth baking for the aroma alone.

Cook time: 50 minutes
Serves 12 people

Categories: Cake

Ingredients

  • 2 3/4 cup sifted flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup(1-1/2 sticks) butter, room temperature
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup (1/2 pint) dairy sour cream, room temperature
  • Cinnamon-Nut Topping:
  • 1/2 cup chopped nuts
  • 1 teaspoon cinnamon
  • 2 tablespoons sugar

Directions

  1. at oven 350. If using a glass baking dish, Preheat oven to 325. Butter and flour a 9 inch tube pan or a 9×13 inch baking dish. Set aside. Prepare Cinnamon-Nut topping. Set aside. Sift and measure flour; sift again with paking powder, soda and salt. Cream butter with sugar. Add eggs and vanilla, beating until light and fluffy. Add flour mixture in three portionjs alternating with sour cram, beating well after each addition. Spread half of batter in pan. Sprinkle with half of Cinnnamon-Nut topping. Spoon on remaining batter and sprinkle with remaining topping. Bake oblong cake 40 minutes. Bake cake in tube pan 45 to 50 minutes. Cake begins to pull away from sides of pan when done. cool 20 minutes before removing from pan. Serve warm or cooled.

  2. Cinnamon-Nut Topping:

  3. Mix all ingredients together and set aside until ready to use.

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