Lyons Family Cookbook

Sour Cream Coffee Cake

1

cup

butter

1

cup

sugar

1

tsp

vanilla

2

eggs

2

cup

flour, sifted

1

tsp

baking powder

1

tsp

baking soda

1/2

tsp

salt

1

cup

sour cream

--- FILLING ---

1/3

cup

brown sugar

1/2

cup

granulated sugar

1

tsp

cinnamon

1

cup

walnuts, finely chopped

1

Beat butter, sugar and vanilla until light and fluffy. Add eggs one at a time and beat thoroughly after each addition. Add sifted dry ingredients in thirds alternately with cream, beating until smooth after each addition.

2

FILLING Mix sugar, cinnamon, and nuts. Grease and flour a 9" tube pan. Sprinkle half of filling (about 1 cup) in pan. Spread half of the cake batter (about 2 cups) on top. Sprinkle remaining half of filling on top of cake batter. Finish with remaining 2 cups of cake batter. Bake at 350° for about 1 hour. Check for done- ness with tooth pick at about 45 minutes.

This cake is both topped and filled with a sugared cinnamon and nut mixture, and can be baked in a tube or turk's head form pan. The sugar mixture is layered with the batter when filling the pan.

Source

Source: Alice Ellwanger