Saturday, 26 January 2013

Sour Cream Coffeecake

This coffeecake is one of my favorites.  It freezes well, so it's nice to have one in the freezer for unexpected company. 


1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1/2 cup packed brown sugar
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter, softened
1/3 cup canola oil
1 cup sugar
2 large eggs
1 cup sour cream
2 teaspoons vanilla


Preheat oven to 350 degrees F.  Grease a 10" tube pan with removeable bottom or a 9" x 13" pan.  In a small bowl, combine the walnuts, cinnamon and brown sugar.  Set aside.  In a medium bowl, combine the flour, baking powder, baking soda and salt.  Set aside.

In a large bowl, beat the butter, oil and sugar until well mixed.  Add the eggs, one at a time, beating well after each addition.  Reduce mixer speed to low and gradually beat in the flour mixture, the sour cream and the vanilla, being careful not to over-beat the mixture. 

Spoon half of the batter into the pan and sprinkle with half of the nut mixture.  Spoon the remaining batter into the pan and sprinkle with the rest of the nut mixture. 

Bake the cake 45 to 55 minutes or until it tests done (35 to 45 minutes if using a 9" x 13" pan).  Let cool 10 minutes on a rack and then remove to cool further.  Cut into wedges and serve warm. 

Serves 10 to 12

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