Another recipe from my friend, Cindy. This moist coffee cake has ribbons of cinnamon throughout the coffee cake. Great for Christmas morning or any gathering!
1 cup butter - soft
2 3/4 cups sugar - divided
2 tsp. Vanilla
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups sour cream (16 oz)
2 tsp. ground cinnamon
1/2 cup chopped walnuts
Cream together: Butter, half the sugar and vanilla. Add eggs one at a time, beating well after one.
Combine: Flour, baking powder, baking soda and salt... add dry mix alternating with sour cream, beating till smooth.
In a separate bowl, combine ground cinnamon and walnuts - set aside.
10" Tube or Bundt Pan
Spoon 1/3 of the batter into a greased 10" tube or bundt pan - sprinkle with 1/3 of the cinnamon walnut mixture. Repeat layers two more times.
Bake at 350 for 70 minutes or until done.
Cool on a rack 10 minutes - then invert the pan and l