Sour Cream Coffee Cake

I can hear you saying...."a recipe with cinnamon AGAIN". Yeah, yeah, I recently posted two other recipes with cinnamon, but here’s another one. Guess what....I love cinnamon! Hello, my name is Dawn and I’m addict to cinnamon. Hey, I could be addicted to worse things! I could be an alcoholic, I could be a hoarder, but I'm not, I just really love all things cinnamon! And look, you all get to benefit from my cinnamon addiction and join in my fun. Two things I love are cinnamon and coffee cake. Put those two things together and I’m in hog heaven. And yes, I’ll eat like a pig and turn into a hog. This recipe makes the most awesome cake batter. It tastes a lot like my pound cake batter. I should know, I’ve sampled them both....several times.

Would you also like to make an awesome coffee cake? I’m going to assume that answer was yes and give you the recipe. This one was thanks to a Good Housekeeping cookbook I found on the bargain table at Barnes and Noble. Who knew Good Housekeeping was still publishing awesome cookbooks?? I was happy to discover this and I do love a good bargain! You’ll be seeing more recipes from this book soon. Okay, let’s get started:

Ingredients:

• 2/3 cup sugar plus 1 3/4cup sugar
• 2/3 cup walnuts (or pecans), finely chopped
• 1 teaspoon ground cinnamon
• 3 3/4cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup (1 stick) butter, softened, or margarine
• 3 large eggs
• 1 container (16 ounces) sour cream
• 2 teaspoons vanilla extract

Directions:

Preheat oven to 350 degrees F. Grease 9-inch to 10-inch tube pan with removable bottom. I don’t have a tube pan so I just used my bundt pan and flipped the cake over after it came out. I’m sure it’s easier with a tube pan, but this method worked too! Dust the pan with flour after greasing. In small bowl, mix 2/3 cup sugar, walnuts, and cinnamon. Next time, I might double this mixture so I have more filling and more topping. Who doesn’t want more cinnamon, right??

In medium bowl, stir together flour, baking powder, baking soda, and salt.

In large bowl, with mixer at low speed, beat remaining 1 3/4 cups sugar and butter until blended, scraping bowl with rubber spatula. Increase speed to high; beat until creamy, about 2 minutes, scraping bowl occasionally. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.

With mixer at low speed, add flour mixture alternating with sour cream, beginning and ending with flour mixture, beating until batter is smooth, occasionally scraping bowl. Beat in vanilla.

How beautiful is that batter?? Wish I could lick that paddle now!

Spoon one-third of batter into prepared tube pan. Sprinkle about 1/2  nut mixture evenly over batter, then spread half of remaining batter on top.

Sprinkle with a little less than remaining 1/2  more nut mixture (reserve some for topping); layer with remaining batter, then remaining nut mixture.

Bake cake 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Check after an hour to see how things are progressing. You don’t want to burn this fabulous cake! Cool cake in pan on wire rack 10 minutes. With small metal spatula, loosen cake from side of pan and lift cake from pan bottom. Invert cake onto plate; remove bottom of pan. Immediately invert cake onto wire rack to cool completely, with nut mixture on top.

Doesn't that look delicious piping hot and fresh out of the oven? Well, it was delicious! Luckily this time I took some into work to share with others so David and I wouldn't eat the entire thing. It's not like we weren't prepared to give it a try. Give this recipe a try and you'll love it too. Thanks Good Housekeeping!