COFFEE CAKE | SOUR CREAM Style | DIY Demonstration

Basic COFFEE CAKE...moist and delicious!! A perfect cake to start off your Fall Season!! Recipe below...

Basic COFFEE CAKE

Preheat oven to 350 degrees F.

Grease and flour an 8 or 12-cup Tube Pan. Set aside.

Cake:

• 1/2 teaspoon baking soda
• 1-1/4 cups packed light or dark brown sugar
• 1 teaspoon baking powder
• 1 cup sour cream
• 2 eggs
• 1 cup butter or margarine, softened
• 2 cup all-purpose flour
• 1 teaspoon pure vanilla extract

TOPPING:

• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup walnuts, chopped (substitute with pecan or hazelnuts)
• 1/4 cup packed light or dark brown sugar

1. Combine all ingredients for topping in a bowl. Set aside.
2. In a medium mixing bowl add flour, baking powder, and baking soda. Whisk well. Set aside.
3. In a large bowl beat butter and sugar together with an electric mixer on high until light and fluffy. Add eggs, sour cream, and vanilla. Beat until well combine. Mix in flour mixture with mixer on low. Increase speed and beat for 2 minutes.
4. Add half the nut mixture to bottom of prepare tube pan. Add half the cake batter. Smooth out evenly. Repeat with remaining nut mixture and cake batter.
5. Bake on middle oven rack for 1 hour or until toothpick inserted come out clean.
6. Cool cake in pan for 15 minutes. Remove cake to cooling rack. Cool for 1 hour before serving.

TIPS: Store in airtight container for up to 2 day in the refrigerator, or up to 3 months in the freeze. Microwave for 5 seconds at a time until heated the way you wish.

~~~ENJOY your Basic COFFEE CAKE~~~