Sour Cream Coffee Cake

When I first made this cake, I needed to use up some extra sour cream that I had in the refrigerator. It has become one of my favorite recipes.

Sour Cream Coffee Cake
yields 1 9x9 pan 

INGREDIENTS:
½ cup butter
1 cup granulated sugar
2 eggs
2 cups unbleached all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream (full fat)
1 teaspoon vanilla extract
1 cup chopped walnuts
½ cup brown sugar
1 tablespoons ground cinnamon
3 tablespoons butter, melted

DIRECTIONS:
1. Preheat oven to 350 degrees F. Line a 9x9 inch pan with parchment (or grease and flour the pan).
2. Combine the flour, salt, baking soda and baking powder; set aside.
3. In a medium bowl, cream together the sugar and butter; add eggs and continue to cream until smooth. Add the flour mixture and mix until smooth. Stir in the sour cream and vanilla.

4. In a separate bowl, combine the nuts, brown sugar and cinnamon.
5. Spread half of the batter into the 9x9 inch pan. (The batter will be thick and not pourable. You will have to spread.) Sprinkle a layer of the nut mixture and then spread the remaining batter and top. Mix the melted butter with the remaining nut mixture and spread on top of the batter.
6. Bake for 45 - 60 minutes.

I doubled the recipe to make two 9x9 pans.

The fish spatula is a very versatile tool for getting perfect slices out of the pan.
The cake is very moist and tender.