Recipes from the Grapevine Cottage

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Sour Cream Coffee Cake

Having a crowd in or need something to take to a brunch? Here is a tasty solution. It can be made ahead of time and frozen. Any leftovers can be also be frozen and served up later. Very good and versatile.

Serves 12 – 18

Ingredients:
8 oz. butter
2 cups sugar
4 eggs
1 pint sour cream
2 tsp. baking powder
2 tsp. baking soda
4 cups flour
2 tsp. vanilla

Filling:
1 cup chopped walnuts or pecans
½ cup sugar
2 tsp. cinnamon

Preparation:
Preheat oven to 350°F. Grease tube baking pan. Cream sugar and butter. Add eggs, beating in one at a time. Blend well. Add flour, baking powder, baking soda and sour cream (alternating in small amounts). Blend in vanilla.

Place half of batter in tube pan. Top with half of the filling. Marble by swirling filling with a butter knife. Add rest of batter and sprinkle remaining filling on top. Bake one hour. Test for doneness and continue baking, if necessary, until toothpick comes out dry.
Note: Freezes well.

Suzanne Landshof

September 23, 2009