Sour Cream Coffee Cake

  • 1/2 cup Firmly packed brown sugar
  • 1 ½ tsp. Cinnamon
  • 1 cup Chopped walnuts or pecans
  • 3 cups All purpose flour
  • 1 ½ cups Granulated sugar
  • 3 tsp Baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup Butter or margarine, softened
  • 1 cup Reduced fat sour cream
  • 1 tsp Vanilla
  • 3 eggs

Combine brown sugar, cinnamon, and walnuts in small bowl. Set aside.
Combine flour, granulated sugar, baking powder, baking soda, and salt in mixer bowl.
Add butter, sour cream and vanilla.
Attach bowl and flat beater to mixer. Turn to speed 2 and mix about 45 seconds, or until ingredients are combined.
Stop and scrape bowl.
Turn to speed 4 and beat about 1 ½ minutes. Stop and scrape bowl.
Turn to Stir speed and eggs, one at a time, mixing about 15 seconds after each addition.
Turn to speed 2 and mix about 30 seconds.
Spread half of batter in greased and floured 13 x 9 x 2baking pan or 10tube pan.
Sprinkle with half of cinnamon/sugar mixture.
Spread remaining batter in pan and top with remaining cinnamon/sugar mixture.
Bake at 350 F for 40-50 minutes for rectangular pan, or 50-60 minutes for tube pan.
Serve warm.
Yield: 16 servings.