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Sour Cream Coffee Cake recipe for Mattie......

18 years ago

Here is the recipe you requested, Mattie. I have been making this cake for several years. I believe the recipe came from either Good Housekeeping or Better Homes and Gardens magazine.

Sour Cream Coffee Cake

3/4 cup walnuts, finely chopped*

1 1/2 teaspoons ground cinnamon

sugar: 3/4 cup for topping; 1 1/4 cups for cake

3/4 cup butter

3 cups all-purpose flour

1 1/2 cups sour cream

3 eggs

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons vanilla extract

In small bowl, combine walnuts, cinnamon and 3/4 cup sugar. Grease 10-inch tube pan.

In large bowl with mixer at medium speed, beat butter with 1 1/4 cups sugar until light and fluffy. Add flour and remaining ingredients and beat at low speed until blended, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 3 minutes, occasionally scraping bowl.

Preheat oven to 350Â°F. Spread half of batter in pan; sprinkle with half of nut mixture; spread evenly with remaining batter and sprinkle remaining nut mixture. Bake 60 to 65 minutes until cake pulls away from side of pan. Cool cake in pan completely on wire rack. Makes 12 servings.

* I use whatever nuts I have on hand. This last time it was hazelnuts.

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Comments (2)

khandi
18 years ago
This is the one I make.

Sour Cream Apple Coffee Cake

Â½ cup unsalted butter, room temperature
1 cup sugar
2 eggs
1 tsp vanilla
1 cup sour cream
2 cups all-purpose flour
1Â½ tsp baking powder
1 tsp baking soda
Â¼ tsp salt

Apples & Topping

Â¼ cup brown sugar
1 Tbsp all-purpose flour
1 tsp cinnamon
Â½ cup walnut pieces
1 Tbsp unsalted butter, melted
2 cups apples, sliced, such as Mutsu or Granny Smith

Light or low-fat sour cream, while ideal for topping things, is not ideal in baking recipes. Use regular sour cream in all your baked goods.

Preheat oven to 350Â° F. Cream butter and sugar until smooth. Add eggs one at a time, stirring well after each addition. Add vanilla and stir in sour cream. In a separate bowl, combine dry ingredients and stir into wet ingredients until just incorporated.

In another bowl, combine all ingredients for topping. Toss half of the topping with the sliced apples. Scrape the coffee cake batter into a greased 8-inch round cake pan and level. Cover cake with apples and sprinkle remaining topping over. Bake for 55 to 60 minutes, until a tester inserted in the center of the cake comes out clean.

Serve warm or at room temperature.

Yield: 1 8-inch round cake
Linda Mathewson
18 years ago
Thank you both! I think I have all the ingredients on hand and will be making it this weekend.
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