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

Maple Frosting/Glaze

• 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.