“Confidence” recipes are a series of recipes for folks who have a pretty good handle on their skills in the kitchen.

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Sour Cream Coffee Cake

Confidence

Prep Time15 mins

Cook Time45 mins

Servings: 8

Ingredients

For the Cake:

• 1 stick butter softened
• 1 C sugar
• 2 eggs
• 1 tsp vanilla
• 2 C flour
• ¼ tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• ½ pint sour cream

Filling:

• ¼ tsp sugar
• 1 tsp cinnamon
• ½ chopped walnuts

Instructions

To start:

• Preheat oven to 350° F.
• Thoroughly grease a Bundt pan.
• Cream eggs and butter then mix in the eggs and vanilla.
• Stir in flour, salt, baking soda, baking powder until just mixed.
• Fold in sour cream.
• Pour half of mixture into greased bundt pan.

For walnut filling/topping:

• Make walnut filling with remaining sugar, cinnamon and walnuts.
• Pour half of this mixture over the coffee cake batter in pan.
• I really like this filling/topping so I double this part of the recipe.

Continue:

• Pour the remaining batter into the pan covering the walnut filling/topping.
• Top the batter with the remaining filling/topping.

Bake:

• Bake for 45 minutes at 350° F.
• Check for doneness with a toothpick.
• Remove from oven and cool completely on a wire rack on counter.

Notes

Serving suggestions:

Use within three days.

Freezes well.

Need more help? See my “Need A Hand” version of this recipe.