An elegant coffeecake, worth baking for the aroma alone. This tender cake is both filled and topped with a cinnamon-y nut topping. I have made this in a tube pan and a 13×9 cake pan, works great in both.
- 2 3/4 cups sifted flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1-1/2 sticks) butter, room temperature
- 1-1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup dairy sour cream, room temperature
- 1/2 cup chopped nuts (I like pecans)
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- Preheat oven to 350
- If using a glass baking dish, preheat oven to 325
- Butter and flour a 9-inch tube pan or a 13×9 baking dish
- Prepare Cinnamon-Nut topping. Set aside
- Sift and measure flour; sift again with baking powder, soda, and salt.
- Add eggs and vanilla, beating until light and fluffy. Add flour mixture in three portions alternating with sour cream, beating well after each addition.
- Spread half of batter in pan. Sprinkle with half of Cinnamon-Nut Topping. Spoon on remaining batter and sprinkle with remaining topping.
- Bake cake in tube pan 45 to 50 minutes. Bake oblong cake 40 minutes. Cake begins to pull away form side of pan when done.
- Cool 20 minutes before removing from pan.
- Serve warm or cooled