Cinnamon Coffee Cake
I remember baking this as part of the breads served for our Sunday Brunches along with banana and zucchini breads. It was, hands down, the favorite and people always asked for refills. It’s a wonderfully moist coffee cake because of the sour cream. It also freezes well so consider making a double batch.
2 – 1/2 cups sifted flour
2 – 1/2 teaspoons baking powder
1 cup butter
1 cup sugar
1 teaspoon vanilla
1 cup sour cream
1/2 cup chopped walnuts
1/2 cup firm packed light brown sugar
2 teaspoons cinnamon
Sift flour and baking powder and set aside. Cream butter and sugar until fluffy, add vanilla and each of the eggs one at a time. Add sour cream to the mix. Spoon the flour mixture in until well blended. Pour batter into a well greased baking dish. Mix the brown sugar and cinnamon together and sprinkle on the top. Bake at 350 degrees for 1 hour, cool for 10 minutes.
Cut into 2 inch squares and watch them disappear!