Monday, December 10, 2007

Cinnamon Coffee Cake

I'm not much of a cake fan, but this is one of the few cakes I truly enjoy and is one of my childhood favorites. My mom won Best of Show at the fair with this recipe (hers look better than mine). The sour cream in this cake makes it moist and delicious. Serve the day after baking for best texture.

-Mom Pulsipher

1 c. butter, softened
2 c. sugar
2 tsp. vanilla
4 eggs
3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. (16 oz.) sour cream
¾ c. sugar
2 Tbsp. cinnamon
½ c. chopped walnuts

In a large mixing bowl, cream butter and 2 cups sugar until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda, and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 batter into a greased 10-inch tube pan. Combine cinnamon, nuts and ¾ cup sugar; sprinkle 1/3 cinnamon mixture over batter in pan. Repeat layers two more times, ending with cinnamon mixture. Bake at 350 for 60-70 minutes or until cake tests done. Cool for 10 minutes. Remove from pan to a wire rack to cool completely.

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