Sour Cream Coffeecake
Description
This classic sour cream coffeecake is baked in a bundt pan for a beautiful presentation. The batter is layered with a mixture of chopped walnuts, brown sugar, and cinnamon for a delightful texture and flavor. Finished with a vanilla glaze, this dessert is perfect for coffee breaks or special occasions.Directions
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Preheat oven to 350°F.
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Grease a 10-inch bundt pan.
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Sift together the flour, baking soda, salt, and baking powder; set aside.
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In a mixer, cream together the butter and sugar until light and fluffy.
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Add 2 1/2 teaspoons of vanilla and beat in the eggs, one at a time, mixing well after each addition.
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Beat in the sour cream.
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Gradually add the flour mixture, beating until the batter is smooth.
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Combine the walnuts, brown sugar, and cinnamon.
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Spoon 1/3 of the batter into the bundt pan.
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Sprinkle half of the nut mixture over the top, taking care not to spread to the edges.
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Repeat with another layer of batter and the remaining nut mixture.
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Add the remaining batter.
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Combine the water and 2 tablespoons of vanilla and sprinkle over the top of the batter.
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Bake in the center of the oven for 30 minutes.
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Lower heat to 325°F and bake for another 45 minutes or until the cake feels quite firm.
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Remove from oven and cool on a wire rack for 10 minutes.
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Loosen the cake with a knife and turn out onto the rack to complete cooling.
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Cake will keep for about 3 to 4 days if well wrapped or can be frozen for up to four months.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 334kcal
- % Daily Value *
- Total Fat 9.6g15%
- Saturated Fat 5.8g29%
- Cholesterol 24mg8%
- Sodium 444mg19%
- Total Carbohydrate 57g19%
- Dietary Fiber 1.5g6%
- Sugars 23g
- Protein 4.7g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
coffeecake, sour cream, dessert, bundt cake, walnuts, cinnamon, baking, vanilla, eggs, butter, flour, swirl
