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Ingredients:
2 sticks butter (room temperature)
1 Cup sugar
2 Cups flour
1 ½ tp. baking powder
2 eggs
½ tp. baking soda
1 tp. vanilla extract
1 Cup sour cream
Filling and topping:
¾ cup finely chopped walnuts or pecans
1 tp. cinnamon
2 tp. sugar
Instructions:
Heat oven to 350 degrees. Grease and flour a 9- or 10-inch tube
or bundt pan. In a large mixing bowl, lightly beat the butter,
sugar, and eggs; mix in the sour cream. In a second bowl, mix
the flour, baking soda and powder and add it to the large (first)
mixing bowl, beating until blended. Spoon half the batter into
the pan.
Next, thoroughly mix the nuts, cinnamon, and sugar. Sprinkle
half the mixture over the batter in the pan. Pour in the
remaining batter and then sprinkle the rest of the topping on
the top. Bake for 45 to 55 minutes or until a toothpick comes
out clean. Let cool for 10 minutes and remove from pan. Yum
yum!
Notes:
This is a staple at Sherwood Forest; we’ve been preparing it
since the day we opened. Holly, a good friend of ours, didn’t
have a kitchen (don’t ask), so she would hang out and help
around the place, and she absolutely loves this coffee cake. We
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