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SOUR CREAM COFFEE CAKE
Active Time : 1 Hour 5 Minutes Total Time : 1 Hour 5 Minutes Serves : 12INGREDIENTS
- 6 tablespoons butter or margarine, softened
- 3/4 cup firmly packed dark brown sugar
- 1 tablespoon ground cinnamon
- 1 cup chopped walnuts
- PAM® Baking Spray
- 2 cups Ultragrain® All Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 1/2 cup = 1 stick cup butter or margarine, softened
- 1 cup granulated sugar
- 2 eggs
- 1 cup sour cream
- Confectioners' sugar, optional
DIRECTIONS
Streusel Topping: Beat 6 tablespoons butter, the brown sugar and cinnamon in medium bowl with electric mixer on medium speed until light and fluffy. Add walnuts; mix well. (Mixture should form ball when pressed together.) Set aside.
Cake Batter: Preheat oven to 350°F. Spray 10-cup fluted tube pan with baking spray; set aside. Combine flour, baking powder and baking soda in small bowl; set aside. Beat 1/2 cup butter and the granulated sugar in medium bowl with electric mixer on medium speed until light and fluffy. Blend in eggs. Add sour cream; mix well. Gradually add flour mixture, beating on low speed after each addition until well blended. (Batter will be very thick.) Spoon 2/3 of the batter into prepared pan; spread evenly with spatula. Crumble about 2/3 of the Streusel Topping over batter in pan. Repeat layers with remaining batter and topping.
Bake 45 to 50 minutes, or until wooden pick inserted near center comes out clean. Cool in pan 15 minutes; invert onto wire rack. Remove pan; cool cake completely. Dust with sifted confectioners' sugar, if desired. Cut into 12 slices to serve.