By Eleanor Harris, Taste of Home
I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's!
Total Time
Prep: 20 min. Bake: 1 hour + cooling
Makes
20 servings
Total Time
Prep: 20 min. Bake: 1 hour + cooling
Makes
20 servings
Ingredients
- 1 cup butter, softened
- 2-3/4 cups sugar, divided
- 4 large Nellie’s Free Range Eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sour cream
- 2 tablespoons ground cinnamon
- 1/2 cup chopped walnuts
Directions
- In a large bowl, cream butter and 2 cups sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
- Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers two more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts
1 piece: 340 calories, 16g fat (9g saturated fat), 83mg cholesterol, 299mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 5g protein.
See more at: Taste of Home
