Sour Cream Coffee Cake - Liz's Pantry

sour cream coffee cakes — if you find you have made more cake mix than you have cake pan, make a muffin or two with the extra!

This recipe is moist and a classic coffee cake given to me by a friend from Connecticut years ago. The recipe is probably older than me !!

Ingredients:

1 stick unsalted butter, room temp
1 cup sugar
2 eggs
1 TSP vanilla
8oz. sour cream
Cream the above together.

2 cups unbleached all purpose flour
1 TSP baking powder
1 TSP baking soda
1/4 TSP salt
Sift together the above dry ingredients and add them to the wet mixture. Blend for about 2 mins.

1/2 cup chopped walnuts or pecans
1/4 cup sugar
1 TSP cinnamon
Mix the above together and set aside.

Preheat oven to 350.
Pour half the batter into a tube pan or lined muffin cups and top with half of the nut mixture. Pour in remaining batter and top with the balance of the nut mixture. Bake for about 45 mins (about 20-25 mins for muffins) until tester comes out clean.