Frank's Recipes! Sunday Morning Coffee Cake

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Sunday Morning Coffee Cake

CAKE
1 cup Butter
1 1/4 cup Granulated Sugar
2 Large Eggs, well-beaten
1 cup Sour Cream
1 tsp. Vanilla Extract
2 cups All-purpose Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda

TOPPING
1 cup Walnuts, chopped
1/2 tsp. Cinnamon
1/2 tsp. Sugar
2 tablespoon Butter

Pre-heat oven to 375-F degrees. Prepare the coffee cake topping ingredients by combining all items listed in a small bowl and set aside for use later. You may elect to melt the butter for easier mixing.

In a medium mixing bowl, thoroughly cream butter (at room temperature) and sugar. Add eggs and blend again. Add sour cream and vanilla, thoroughly blending all ingredients again. Add sifted flour, baking powder, and soda to the batter and blend until creamy.

Pour about half of the coffee cake batter into a lightly greased and floured tube pan. Sprinkle the top of the batter with about half of the reserved topping mixture, and cover the filling with the remaining coffee cake batter.

Sprinkle the remaining topping over the coffee cake and bake for about 45 minutes, or until a cake tester comes out clean from the middle of the ring cake.

Cool slightly and invert the coffee cake over a plate to remove it from the tube pan. Turn the cake over to sprinkle the top of the coffee cake with any of the topping that fell off during the transition and then finish with a light dusting of confectioner's sugar while the cake is still warm. Store in an airtight container or serve warm.

NOTE
You can lighten up the coffee cake by substituting margarine for butter, and fat-free sour cream for the regular sour cream, without greatly impacting the flavorful results of your coffee cake.