Sour Cream Coffee Cake

 

In 1981 my friend Cindy and I chaired a committee at our Church and gathered everyone's favorite recipes.  It turned into this recipe collection.  One of my favorite recipes was this coffee cake.  No sifting necessary.

 

3/4 cup butter
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda

Filling
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 cup chopped nuts
1/4 cup butter

Cream butter and sugar together; add vanilla
extract.  Beat in eggs one at a time blending well
after each addition.  Fold in sour cream. Sift flour, baking powder and baking soda together; add to sour cream mixture.  Prepare filling.

Thoroughly combine brown sugar, cinnamon and nuts. Spread half of the batter in a well buttered and floured 10 inch tube pan and sprinkle with half of the filling; cover with remaining batter.  Sprinkle with remaining filling; dot evenly with butter.  Bake at 325 degrees for 55 - 60 minutes, or until a wooden pick inserted in center tests clean.  Cool 15 minutes before turning out of pan.