SOUR CREAM COFFEE CAKE

I made this coffee cake this week, but in my opinion you really should not call it coffee cake if you don't add coffee... so I added some instant coffee.  Mmmmm!!


Although the filling was good, I would probably not add it as a layer within the cake... perhaps I'll half the recipe next time, add the filling as a topping (or skip it altogether) and I will probably add some raisins in the loaf.

1 cup white sugar

1 cup butter, softened

3 eggs

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 cup sour cream

(I added about 1 Tbsp instant coffee powder)

Filling:

1 cup chopped walnuts

3/4 cup white sugar

2 teaspoons ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). 

Lightly grease one 8x12 inch pan.

In a large bowl, cream together 1 cup of the white sugar with 1 cup butter. 

Add the eggs and beat well. 

Mix in the flour, baking soda, baking powder, and sour cream, stir until just combined.

To Make Filling: Combine chopped nuts, ground cinnamon, and 3/4 cup white sugar and mix well.

Pour 1/2 of the batter into the prepared pan then sprinkle with 3/4 of the filling. 

Pour the remaining cake batter on top and sprinkle top with the remaining filling. 

 

Bake at 350 degrees F (175 degrees C) for 40 minutes.

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