Tasty Tuesday - Sour Cream Coffee Cake

This is a recipe I found by accident and we all really like it.  Not just for breakfast or dessert, it is also great for school lunches.  I usually make it when I have extra sour cream on hand, which I did this weekend!

I forgot the struesal topping but that didn't stop anyone from eating it!

It is from The All New Good Housekeeping Cook Book 2001 edition.

Sour Cream Coffee Cake

Prep: 30 min  Bake: 1 hr 20 min

2/3 + 1 3/4 cups sugar
2/3 cup walnuts, finely chopped  (the girls don't like nuts, so I skip these)
1 t cinnamon
3 3/4 cups all-purpose flour
2 t baking powder
1 t baking soda
3/4 t salt
1/2 c butter or margarine, softened
3 large eggs
2 t vanilla extract
16 ounces sour cream

1. Preheat oven to 350F.  Grease and flour 9- to 10-inch tube pan with removable bottom.

2. In small bowl, combine 2/3 c sugar, walnuts, and cinnamon.  Set aside.

3. In medium bowl, combine flour, baking powder, baking soda, and salt.  Set aside.

4. In large bowl, with mixer at low speed, beat butter and remaining 1 3/4 cups sugar until blended, frequently scraping bowl with rubber spatula.  Increase speed to high; beat until light and fluffy, about 2 minutes, occasionally scraping bowl.  Reduce speed to low; add eggs, one at a time, beating well after each addition.  Beat in vanilla.

5. With mixer at low speed, alternately add flour mixture and sour cream, beginning and ending with flour mixture, beating until smooth and occasionally scraping bowl.

6. Spoon one-third of batter into prepared pan.  Sprinkle one-third of cinnamon nut mixture evenly over batter, then top with one-third more batter.  Sprinkle evenly with another one-third more cinnamon nut mixture; top with remaining batter, then sprinkle with remaining cinnamon nut mixture.

7. Bake coffee cake until toothpick inserted in center comes our clean, about 1 hour 20 minutes.  Cool in pan on wire rack 10 minutes.  Run thin knife around cake to loosen from side and center tube of pan; life tube to separate from pan side.  Invert cake onto plate; slide knife under cake to separate from bottom of pan.  Turn cake, nut-mixture side up, onto wire rack to cook completely. 

Makes 16 servings.