1 cup chopped nuts, such as pecans walnuts or hazelnuts
Preheat oven to 350 degrees F. Grease a 10 inch round baking pan and line bottom with waxed paper. Cream butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Sift flour with baking powder and baking soda. Add flour mixture, ½ cup at a time, alternating with sour cream, and blend well. Spread half the batter over bottom of pan. Sprinkle with cinnamon and nuts, and cover with remaining batter. Sprinkle a little more sugar on top. Bake until lightly browned, 45 to 50 minutes.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
Coffee in the morning? Coffee in the evening?
This coffee cake is a wonderful companion to anytime coffee.
Tea lovers will find this coffee cake a delicious recipe
to add to their “Sweet Treat Saturday” repertoire!
What You’ll Need:
1 package yellow cake mix
1 cup ( 8oz.) sour cream
1/3 cup canola oil
¼ cup water
2 tablespoons sugar
1 cup chopped walnuts
2 tablespoons brown sugar
2 teaspoons ground cinnamon
Set aside 2 tablespoons cake mix. In a large bowl, combine the sour cream, eggs, oil, water, sugar and remaining cake mix. Beat on low speed for 30 seconds; beat on medium for 2 minutes.
Pour half into a greased and floured fluted 10 in. tube pan. Combine the walnuts, brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Top with the remaining batter.
Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. This makes 12 servings.
Tested in the THASC kitchen. Photo by THASC. THASC is a unique small American business producing cards & other promotional products. www.thasc.com