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