Cinnamon Coffee Cake (Sour Cream)

Recipe Ingredients

1 cup	198g / 7oz	Butter or margarine
2 3/4 cups	544g / 19oz	Sugar - divided
2 teaspoons	10ml	Vanilla
4		Eggs
3 cups	187g / 6.6oz	Flour
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Salt
16 oz	454g	Sour cream (2 cups)
2 tablespoons	30ml	Cinnamon
1/2 cup	73g / 2.6oz	Walnuts - chopped

Recipe Instructions

In a large bowl, cream butter and 2 cups sugar until fluffy.

Add vanilla. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, baking soda and salt.

Add alternately with sour cream, beating enough after each addition to keep batter smooth. Spoon 1/3 of the batter into a greased 10" tube pan.

Combine remaining sugar, cinnamon, and nuts. Sprinkle over batter.

Repeat layers two more times.

Bake at 350F for 70 minutes or until cake tests done.

Cool for 10 minutes, remove cake to wire rack to cool completely.

Source:
The Diabetics' Cookbook by Roberta Longstaff and Jim Mann

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