Mom’s Sour Cream Coffee Cake
makes 12-16 servings
For the Cake:
- 1 1/2 cups butter
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons vanilla
- 3 eggs
- 1 1/2 cups sour cream
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup coarsely chopped walnuts
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup firmly packed brown sugar
- 2 tablespoons each vanilla & water
- 1 1/4 cup confectioner’s sugar
- 1/2 cup maple syrup
- 1 teaspoon vanilla
Preheat oven to 325F
Beat butter and granulated sugar together until light & fluffy. Add the 1 1/2 teaspoons vanilla, then beat in the eggs, one at a time beating well after each addition. Stir in the sour cream. Sift flour, baking powder, soda and salt together and blend into mixture.
Combine nuts, cinnamon, and brown sugar in a small bowl. Spoon 1/3 of the batter into a grease, flour-dusted 10 inch tube pan or bundt pan. Sprinkle with 1/3 of the nut mixture. Continue layering to make three layers of each, ending with the nut mixture. Blend vanilla and water in a bowl and drizzle it over top.
Bake cake for about 80 minutes, or until a toothpick inserted into the center comes out clean. Cool 20 mintues on a wire rack, then remove from the pan.
In a small bowl, mix the confectioners sugar, maple syrup & vanilla together to make the glaze.
With a spoon drizzle glaze on top of the cooled cake and serve.