Sour Cream Coffee Cake
Recipe courtesy of King Arthur Flour
- 1/2 cup (1 stick) butter or margarine
- 1 cup sugar
- 2 eggs
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream or yogurt
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 2 teaspoons vanilla
- 1/2 cup chopped walnuts
Cream together the butter or margarine, sugar & eggs. In a separate bowl, mix together the flour, baking powder, baking soda & salt. Add the flour mixture to the butter mixture alternately with the sour cream or yogurt, stirring after each addition.
Grease and flour a regular-sized (9 1/2-inch) tube pan or bundt-style pan, or a 9 x 9-inch pan. Spread half the batter in the pan & sprinkle with half the topping mixture. Repeat with remaining batter & topping.
Bake the coffeecake in a preheated 350°F oven for 25 to 30 minutes, or until the cake tests done. Cool it for 10 to 15 minutes, then remove it from the pan & serve.
Yield: about 12 generous servings.