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Whitney's Sour Cream Coffee Cake Recipe

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This recipe for Whitney's Sour Cream Coffee Cake is from Hayden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter
2 cups sugar
2 eggs
1 cup sour cream (Whitney uses light)
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
¼ tsp. salt



Filling:
¾ cup chopped nuts
2 Tbsp. (heaping) brown sugar
2 tsp. cinnamon
Directions:
Directions:
Preheat oven to 350º
Grease and flour a bundt (or angel food cake) pan.*
Cream butter and sugar. Add eggs and stir. Add sour cream and vanilla and mix in.
Sift together flour, baking powder, salt and add to egg mixture.
Pour half of batter into pan. Sprinkle cinnamon mixture evenly on to batter.
Pour remaining batter on top.
Bake for 55-60 minutes. Cool 5 minutes before removing from pan.

* If you use an angel food cake pan, bake it on a cookie sheet to catch any drippings.
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This coffee cake is everywhere, I know. Corner Bakery, Panera, local markets...everybody makes one. But this one is from such a dear friend that it's more special than any to me. It's easy to make, using ingredients that we always have in the kitchen. It freezes well, it travels well (I send them thru the mail), always tastes amazing and it makes me think of my friend until it's gone. Love you, Whitney!

 

 

 

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