Ingredients for Coffee Cake:
1/2 cup butter
3/4 cup light brown sugar
1 1/2 cups unbleached, all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
1 tsp. pure vanilla extract
1 cup light sour cream
Ingredients for Crumb Topping:
1/2 cup sugar
1/2 cup flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup melted butter
1 cup chopped walnuts
Get ready for some ultra cool coffee cake action!
Preheat oven to 350(F).
With an electric mixer, cream butter and brown sugar.
Add baking powder, baking soda and salt.
Scrape down sides of bowl.
Fold in sour cream.
Lightly spray a non-stick bundt pan (or any 9″-10″ pan) with canola oil.
If you are not using a non-stick pan, grease the pan thoroughly and dust with flour.
Spoon batter into pan.
Smooth out batter in pan. Set aside.
In a bowl combine chopped walnuts, flour, sugar, cinnamon and nutmeg.
Stir ingredients together.
Add melted butter and combine.
Sprinkle mixture on top of batter.
Bake for 35-40 minutes.
Allow to cool for 15 minutes before removing from pan.
If using the bundt pan, cut all around the edges and lift center from outer ring.
Then cut all around the bottom of the pan, separating the cake from pan.
Cut cake ring in two halves and reposition in ring on serving plate.
Fill center hole with cut strawberries for some serious Wows! If using a 9″ square pan, consider cutting into equal sized squares and building a pyramid! Presentation is the key to cool, baby!
WARNING! Average Betty ate almost an entire coffee cake during the taping of thank you for eating coffee cake! Do NOT try this at home!
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