Sour Cream Coffee Cake

Streusel Topping (recipe follows)
3/4 cup sugar
6 tablespoons butter
2 eggs
1 cup sour cream
1 tablespoon grated lemon peel
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cardamom
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt

1. Prepare Streusel Topping. Set aside. Grease and flour bottom
and sides of 8- inch springform pan. Preheat oven to 350°F.

2. Beat sugar and butter in large bowl with electric mixer at medium speed 
until light and fluffy. Beat in eggs, 1 at a time, until well blended. Beat 
in sour cream, lemon peel and vanilla. Add flour, cardamom, baking powder, 
baking soda and salt; beat at low speed until just blended.

3. Spoon half of batter into prepared pan. Sprinkle half of streusel over 
batter. Repeat layers ending with streusel. Bake 50 to 60 minutes or until 
toothpick inserted in center comes out clean. Cool in pan on wire rack 15 
minutes.

4. Run thin knife around edge of pan to loosen cake. Remove side of pan. 
Cool until cake is just warm. Transfer cake to serving plate. Serve with 
Cranberry Sauce.
Makes 10 servings


STREUSEL TOPPING
3/4 cup chopped walnuts or pecans
1/3 cup packed light brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3 tablespoons butter or margarine, melted

Combine walnuts, sugar, flour, cardamom, nutmeg and
cinnamon in small bowl. Stir in butter'until well blended.
Makes about 3/4 cup



Easy Home Cooking   August/September 2007 


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