Updated Sunday, April 21st, 2013
"... When we cousins do get together, the host or hostess arises early to make "Aunt Ginny's Coffee Cake" -- which we think is the best sour cream coffee cake out there -- for the rest of us. It's equally good with ice-cold milk or steaming coffee."
Preheat the oven to 350 degrees F and grease a 6-cup tube pan.
Mix walnuts, brown sugar, and cinnamon to make topping and set aside.
Stir or sift flour with baking powder, baking soda, and salt until dry ingredients are well combined.
Cream the butter with the sugar until the mixture is light, then beat in the eggs and vanilla.
Add the flour mixture in alternate thirds with the sour cream, beating well after each addition.
Spoon half the batter into the pan and sprinkle with half the topping, then add remaining batter and sprinkle on the rest of the topping. Bake for 40 minutes without opening the oven, then test for doneness (a toothpick should come out clean). Coffee cake may need another 5 to 10 minutes of baking.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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