347 - Sour Cream Coffee Cake
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 2. Published here with her permission.
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347 - Sour Cream Coffee Cake
(by Aunt Eileen [Knouse] Carter)
1 cup white sugar
1 cup softened butter
3 eggs
2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 cup sour cream
1 cup chopped walnuts
3/4 cup white sugar
2 tsp. cinnamon
In a mixer, combine 1 cup white sugar, butter--add eggs, baking powder, baking soda and sour cream and beat well. Remove bowl from mixer--using a spoon, stir in flour. In a small bowl, combine walnuts, 3/4 cup white sugar, and cinnamon--stir with a spoon to mix. Grease a 9 x 12 x 2 inch cake pan and pour 1/2 of the batter into the cake pan. Sprinkle 3/4 of the nut topping evenly over the batter in the cake pan. Pour the remaining batter evenly over the nut mixture in the cake pan, then sprinkle the remaining nut mixture over the top. Bake at 350 degrees for 40 minutes. Test with a toothpick for doneness.
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