03/06/2017 Jewish Sour Cream Coffee Cake

Jewish Sour Cream Coffee Cake

Recipe Courtesy of Cindy Schumacher

¾ cup sugar
½ cup margarine or butter, softened
1 tsp. vanilla
3 eggs
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. soda
1/8 tsp. salt
1 cup sour cream

Filling and topping:
1¼ cups firmly packed brown sugar
1 cup chopped walnuts
2 tsp. cinnamon
3 Tbsp. margarine or butter, melted

Heat oven to 350. Grease and lightly flour 10-inch tube pan. In large bowl, cream sugar and margarine;
Add vanilla and eggs. Mix well. Lightly spoon flour into measuring cup; level off. Combine flour, baking powder, soda, and salt. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture. In a small bowl, combine filling and topping ingredients; mix well. Spread half of batter in prepared pan. Sprinkle with half of the brown sugar mixture. Repeat with remaining batter and brown sugar mixture. Bake at 350 for 45 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes. Invert onto large plate or cookie sheet.