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This recipe came from a co-worker. She made it once for a potluck or maybe it was a breakfast treat. Since then we (or at least I) look forward to when she'll bring it again. But since I liked it so much, I had asked her for a copy of the recipe. I've made it several times for other friends and my family. Least to say, everyone has loved it. And I get constant requests for me to make it. As a matter of fact, I'm going to make it today and finally decided to record the recipe here so I'm not constantly checking all my email addresses remembering which one I put it on so I could access the recipe remotely. Now to the good part……
Sour Cream Coffee Cake
Serving Size : 12
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 cup sour cream
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
dash salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped walnuts
Cream together butter and 1 cup sugar. Beat in eggs until well blended. Stir in sour cream.
Sift together flour, baking powder, baking soda and salt. Stir dry ingredients into butter mixture and beat until smooth.
Combine remaining 1/2 cup sugar with cinnamon, nutmeg and the nuts.
Pour about a third of the batter into a well greased bundt pan, sprinkle with a third of the nut mixture.
Add another third of the batter and another third of the nut mixture.
Then layer the remaining batter and the remaining nut mixture. With a spatula, swish lightly through top of cake so dry mixture becomes mixed into cake.
Bake at 350 degrees 40-45 minutes. Let cool 15 minutes in pan, then remove to cool completely on wire rack.
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**Per Serving (excluding unknown items): 326 Calories; 16g Fat (42.5% calories from fat); 5g Protein; 43g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 246mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates.
** Nutritional information was calculated by my recipe program, Mastercook Deluxe v.8
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