Kate's Blue-Ribbon Coffee Cake

This coffee cake was delicious! I love baking recipes that use sour cream in them. If you've never tried it you should. The cake turns out so moist and tasty. This recipe was fabulous and easy to put together. It looks so fancy too, baked in a bundt pan.

Kate's Blue-Ribbon Coffee Cake From Midwest Living Magazine

2 cups flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 eggs, lightly beaten
1 cup sugar
1/2 cup butter, softened
1 tsp vanilla
1 8-oz carton sour cream
1 cup coarsely chopped walnuts
2/3 cup packed brown sugar
1/2 cup sugar
2 tsp ground cinnamon
2 tsp vanilla

Spray 10" bundt pan with nonstick cooking spray or grease and flour pan; set pan aside. In medium bowl, mix flour, baking powder, baking soda and salt.

In a large bowl, stir together eggs, 1 cup sugar, butter and 1 tsp vanilla. Add flour mixture to egg mixture; stir until just moistened. Add sour cream and stir vigorously until batter is smooth.

For streusel: In a small bowl, stir together walnuts, brown sugar, 1/2 cup granulated sugar, cinnamon and 2 tsp vanilla.

Spoon 1/3 of batter into bottom of prepared pan; spread evenly. Sprinkle with 1/3 of the streusel. Repeat layers with remaining batter and streusel.

Bake in a 325 degree oven for 40 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. To remove cake from pan, cover with an inverted serving plate and turn cake over onto the plate. Serve warm.