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Holly's Sour Cream
Cinnamon Coffee Cake
This is a staple at Sherwood Forest;
we’ve been preparing it since the day we opened. Holly, a good friend
of ours, didn’t have a kitchen (don’t ask), so she would hang out and
help around the place, and she absolutely loves this coffee cake. We
named it for her, one of the first Sirens of Sherwood.
Holly’s Sour Cream Cinnamon Coffee
Cake
2 sticks butter (room temperature)
1 Cup sugar
2 Cups flour
1 ½ tp. baking powder
2 eggs
½ tp. baking soda
1 tp. vanilla extract
1 Cup sour cream
Filling and topping:
¾ cup finely chopped walnuts or pecans
1 tp. cinnamon
2 tp. sugar
Heat oven to 350 degrees. Grease and
flour a 9- or 10-inch tube or bundt pan. In a large mixing bowl, lightly
beat the butter, sugar, and eggs; mix in the sour cream. In a second
bowl, mix the flour, baking soda and powder and add it to the large
(first) mixing bowl, beating until blended. Spoon half the batter into
the pan.
Next, thoroughly mix the nuts, cinnamon,
and sugar. Sprinkle half the mixture over the batter in the pan. Pour
in the remaining batter and then sprinkle the rest of the topping on
the top. Bake for 45 to 55 minutes or until a toothpick comes out clean.
Let cool for 10 minutes and remove from pan. Yum yum!
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