This coffee cake is my mom's recipe. She used to make it every Christmas and I am so glad I still have the recipe to remember. I guess you're technically supposed to eat this cake with coffee, but hot chocolate will do too.
Ingredients:
1/2 c. butter or shortening
3/4 c. sugar
1 t. vanilla
3 eggs
2 c. flour
1 t. baking powder
1 t. baking soda
1 c. sour cream
6 T. soft butter
1 c. brown sugar, packed
2 t. cinnamon
1 c. chopped nuts (walnuts or pecans work well with this)
Directions:
Preheat oven to 350. Cream 1/2 c. butter, sugar and vanilla. Add eggs, 1 at a time and mix. In separate bowl, mix flour, powder and soda. Add to cream mixture alternately with sour cream, blending after each addition. Line a bundt pan with wax paper and grease with cooking spray. Spread 3 T. of the softened butter in the bundt pan on the wax paper. Mix remaining 3 T. butter, brown sugar, cinnamon and nuts. Sprinkle 1/2 nut mixture over butter. Cover with batter and sprinkle rest of nut mixture on top. Bake on 350 for 45-50 min, or when cake tester comes out clean.
Recipe Source: My mom
Ingredients:
1/2 c. butter or shortening
3/4 c. sugar
1 t. vanilla
3 eggs
2 c. flour
1 t. baking powder
1 t. baking soda
1 c. sour cream
6 T. soft butter
1 c. brown sugar, packed
2 t. cinnamon
1 c. chopped nuts (walnuts or pecans work well with this)
Directions:
Preheat oven to 350. Cream 1/2 c. butter, sugar and vanilla. Add eggs, 1 at a time and mix. In separate bowl, mix flour, powder and soda. Add to cream mixture alternately with sour cream, blending after each addition. Line a bundt pan with wax paper and grease with cooking spray. Spread 3 T. of the softened butter in the bundt pan on the wax paper. Mix remaining 3 T. butter, brown sugar, cinnamon and nuts. Sprinkle 1/2 nut mixture over butter. Cover with batter and sprinkle rest of nut mixture on top. Bake on 350 for 45-50 min, or when cake tester comes out clean.
Recipe Source: My mom
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