Sour Cream Walnut Coffee Cake
3/4 c. Butter or margarine, softened
1 1/2 c. Sugar
3 eggs
2 tsp. Vanilla
3 c. All-purpose flour
1 1/2 tsp. Baking powder
1 1/2 tsp. Soda
1/2 tsp. Salt
1 pt. Sour cream
3/4 c. Firmly packed light brown sugar
2 tsp. Ground cinnamon
1 c. Coarsely chopped walnuts
Powdered Sugar Glaze (see below)
Combine butter and sugar, creaming until light and fluffy. Add eggs, one
at
A time, beating well after each addition. Stir in vanilla. Combine
flour,
Baking powder, soda and salt; add to creamed mixture alternately with
sour
Cream, mixing well after each addition. Combine brown sugar, cinnamon
and walnuts;
Mixing well. Spoon about 1/3 of batter into a greased and floured 10
inch
Tube or Bundt pan; sprinkle with 1/3 of nut mixture. Repeat layers
twice; bake
At 350 degrees for 1 hour or until done. Let stand 5 minutes before
removing
From pan. Place on serving dish and drizzle with glaze.
GLAZE
1 1/2 c. Powdered sugar
2 tbsp. Water
1/2 tsp. Vanilla extract
Anne Reid
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