A classic, rich, and moist sour cream coffee cake with a sweet cinnamon-nut filling swirled through the middle. This buttery cake is baked in a Bundt pan for a beautiful presentation.
Author
Unknown
Recipe
Cake
| Measurements | Ingredients |
|---|---|
| 1 cup (2 sticks) | Oleo (Margarine or Butter), softened |
| 2 cups | Sugar |
| 2 | Eggs |
| 1 cup | Sour Cream |
| 2 cups | Flour |
| 1 tablespoon | Baking Powder |
| 1/4 teaspoon | Salt |
| 1 tablespoon | Butter Flavoring |
Filling
| Measurements | Ingredients |
|---|---|
| 1 cup | Chopped Nuts |
| 1/4 cup | Brown Sugar |
| 1 teaspoon | Cinnamon |
Instructions
- Preheat your oven to 325°F. Generously grease and flour a Bundt pan.
- Make the Filling: In a small bowl, combine the chopped nuts, brown sugar, and cinnamon. Set aside.
- Make the Cake Batter: In a large bowl, cream the softened oleo/butter and sugar together with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- On low speed, add the dry ingredients to the creamed mixture in three parts, alternating with the sour cream, beginning and ending with the dry ingredients.
- Stir in the butter flavoring.
- Assemble the Cake: Pour half of the cake batter into the prepared Bundt pan. Sprinkle the cinnamon-nut filling evenly over the batter.
- Carefully spoon the remaining batter over the filling layer.
- Bake: Bake for 65 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes before turning it out onto a wire rack to cool completely.
Note
The card mentions to “cover” the cake while baking. You can do this by loosely placing a piece of aluminum foil over the top of the pan for the last 15-20 minutes of baking if the top is browning too quickly.
