Cinnamon Nut Sour Cream Coffeecake
Makes 10 to 12 servings
1 cup butter, softened
1 cup granulated sugar
1/2 pint dairy sour cream (1 cup)
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
3/4 cup chopped walnuts or pecans
1 teaspoon ground cinnamon
2 tablespoons brown sugar
Preheat oven to 350F (175C).
Generously grease and flour either a 13" x 9" baking pan or a 10-inch Bundt pan. In a large bowl, beat butter and granulated sugar until smooth and light. Add eggs.
Beat until light. Blend in sour cream. Sift flour, baking powder and baking soda into a medium-sized bowl. Stir into egg mixture along with vanilla. Spoon half of batter into prepared pan. In a small bowl, mix nuts, cinnamon and brown sugar.
Sprinkle half of nut mixture onto batter in pan. Top with second half of batter. Sprinkle with remaining nut mixture.
Bake 45 to 55 minutes or until a wooden skewer inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan. Serve warm.
Pennsylvania Dutch Streusel Coffeecake:
In place of nut mixture, blend together 1 cup packed brown sugar, 1/4 cup all-purpose flour, 2 tablespoons ground cinnamon, 1/4 cup melted butter and 1 cup chopped walnuts or pecans. Use in the same way as nut mixture. Bake as above.
Omit nut mixture. Turn entire batter into a greased 13" x 9" baking pan. Sprinkle with 2 cups fresh or unthawed frozen blueberries. Combine 3/4 cup sugar, 1/2 cup all-purpose flour, 1/2 teaspoon ground cinnamon and 1/3 cup softened butter. Sprinkle over blueberries before baking. Bake as above.
Omit nut mixture. Turn entire batter into a greased 13" x 9" baking pan. Spread top of batter with a mixture of 1/2 cup softened butter, 1/2 cup honey and 1 cup well-drained crushed pineapple.