- 3 cups sifted all-purpose flour (plain flour)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups soft butter (3 sticks)
- 1 1/2 cups sugar
- 3 eggs
- 1 1/2 cups sour cream
- 1 1/2 tsp pure vanilla
Nut Mixture Ingredients
- 3/4 cup dark brown sugar
- 3/4 cup chopped walnuts
- 1 1/2 tsp cinnamon
Vanilla Bath Ingredients
- 2 Tbsp pure vanilla extract
- 2 Tbsp water
Pre-heat oven to 325 F (170 C).
Grease 10″ tube pan.
Sift together flour, baking powder, soda, and salt.
Beat butter and sugar until fluffy. Add eggs one at a time, beating well after each addition.
Blend in sour cream and vanilla. Gradually add sifted dry ingredients and beat well.
Combine brown sugar, nuts and cinnamon. Turn 1/3 of batter into prepared pan and sprinkle 1/2 of nut mixture over it. Repeat and top with remaining batter.
Mix water and vanilla and spoon over top of unbaked cake.
Bake 60 to 70 minutes, until golden.
Cool 10 minutes before removing from pan. Texture will be moist.
When coffee cake is cooled, dust generously with powdered sugar.
Use my timings as a guide and rely on the old skewer test to determine when the cake is cooked. You should be able to slide a skewer into the middle of the cake and pull it out clean. If no cake is sticking to the skewer, it is cooked.