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Kate's Blue-Ribbon Coffee Cake
- Makes: 12 servings
- Prep 25 mins
- Bake 40 mins to 50 mins
- Stand 10 mins
Ingredients
-
Nonstick cooking spray for baking
-
2
cups
all-purpose flour
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
3/4
teaspoon
salt
-
2
eggs, lightly beaten
-
1
cup
granulated sugar
-
1/2
cup
butter or margarine, softened
-
1
teaspoon
vanilla
-
1
8 -
ounce carton
dairy sour cream
-
1
cup
coarsely chopped walnuts
-
2/3
cup
packed brown sugar
-
1/2
cup
granulated sugar
-
2
teaspoons
ground cinnamon
-
2
teaspoons
vanilla
Directions
- Spray a 10-inch fluted tube pan with nonstick cooking spray or grease and flour; set pan aside. In a medium bowl, stir together flour, baking powder, baking soda and salt; set aside.
- In a large bowl, stir together eggs, 1 cup granulated sugar, butter and 1 teaspoon vanilla. Add flour mixture to egg mixture; stir just until moistened. Add sour cream and stir vigorously until batter is smooth.
- For streusel: In a small bowl, stir together walnuts, brown sugar, 1/2 cup granulated sugar, cinnamon and 2 teaspoons vanilla.
- Spoon one-third of the batter into the bottom of the prepared pan; spread evenly. Sprinkle with one-third of the streusel. Repeat layers with remaining batter and streusel.
- Bake in a 325 degree F oven for 40 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. To remove cake from pan, cover with an inverted serving plate and turn cake onto plate. Serve warm. Makes 12 servings.
Nutrition Facts
(Kate's Blue-Ribbon Coffee Cake)
Servings Per Recipe 12, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 361, fiber (g) 1, sugar (g) 38, Potassium (mg) 126, calcium (mg) 81, Riboflavin (mg) 0, Monosaturated fat (g) 4, iron (mg) 2, Polyunsaturated fat (g) 5, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 64, sat. fat (g) 8, Folate (µg) 56, vit. A (IU) 389, Fat, total (g) 19, carb. (g) 56, Thiamin (mg) 0, pro. (g) 5, cal. (kcal) 408, vit. C (mg) 1