Moms Sour Cream Coffee Cake
<http://www.shutterbean.com/2012/moms-sour-cream-coffee-cake/print/>
makes 12-16 servings
*For the Cake:*
* 1 1/2 cups butter
* 1 1/2 cups granulated sugar
* 1 1/2 teaspoons vanilla
* 3 eggs
* 1 1/2 cups sour cream
* 3 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoons baking soda
* 1/4 teaspoon salt
* 1 cup coarsely chopped walnuts
* 1 1/2 teaspoons ground cinnamon
* 3/4 cup firmly packed brown sugar
* 2 tablespoons each vanilla & water
*Maple Frosting/Glaze*
* 1 1/4 cup confectioners sugar
* 1/2 cup maple syrup
* 1 teaspoon vanilla
Preheat oven to 325F
Beat butter and granulated sugar together until light & fluffy. Add the
1 1/2 teaspoons vanilla, then beat in the eggs, one at a time beating
well after each addition. Stir in the sour cream. Sift flour, baking
powder, soda and salt together and blend into mixture.
Combine nuts, cinnamon, and brown sugar in a small bowl. Spoon 1/3 of
the batter into a grease, flour-dusted 10 inch tube pan or bundt pan.
Sprinkle with 1/3 of the nut mixture. Continue layering to make three
layers of each, ending with the nut mixture. Blend vanilla and water in
a bowl and drizzle it over top.
Bake cake for about 80 minutes, or until a toothpick inserted into the
center comes out clean. Cool 20 mintues on a wire rack, then remove from
the pan.
In a small bowl, mix the confectioners sugar, maple syrup & vanilla
together to make the glaze.
With a spoon drizzle glaze on top of the cooled cake and serve.
from http://www.shutterbean.com/2012/moms-sour-cream-coffee-cake/
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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