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Sour Cream Coffee Cake
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Coffee Cake with cinnamon/nut swirl and topping

Joyce Anderson

Serves/Makes:1 9x13 inch cake

  • 1/2 cup (125 ml) brown sugar
  • 1-1/2 tsp (7 ml) cinnamon
  • 1 cup (225 ml) chopped nuts
  • 3 cups (700 ml) all-purpose flour
  • 1-1/2 cups (350 ml) sugar
  • 3 tsp (15 ml) baking powder
  • 1 tsp (5 ml) baking soda
  • 1/2 tsp (2 ml) salt
  • 1 cup (225 ml) butter, softened
  • 1 cup (225 ml) sour cream
  • 1 tsp (5 ml) vanilla
  • 3 eggs
  • Combine brown sugar, cinnamon, and nuts in a small bowl. Set aside.
  • Sift flour, sugar, baking powder, baking soda, and salt into bowl.
  • Add butter, sour cream, and vanilla.
  • Mix with electric mixer on low until ingredients are combined, about 30 seconds.
  • Scrape bowl.
  • Beat at medium speed for 1-1/2 minutes.
  • Scrape bowl.
  • Add eggs, one at a time, beating on low for about 15 seconds after each addition.
  • Increase to medium speed and beat for 30 seconds.
  • Spread half of batter in greased and floured 9 inch x 13 inch x 2-inch oblong pan or 10 inch tube pan.
  • Sprinkle with half of cinnamon-sugar mixture.
  • Spread remaining batter in pan and top with remaining cinnamon and sugar.
  • Bake at 350 degrees (175 C.) for 50 to 60 minutes.
This is a recipe I found in my mother's recipe box that was written in my grandmother's handwriting - so it's been around for awhile!

Great cake because the ingredients are usually on hand - and it tastes great too.

I often make muffins for school snack from this recipe - works very well.

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