Savory Cinnamon-Walnut Coffee Cake
4 cups all-purpose flour
2 3/4 cups white sugar (2 cups + 3/4 cups for the streusel topping)
1 cup butter or margarine, softened
2 cups Sour Cream
4 eggs
1 teaspoon sea salt
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups walnuts, chopped (if desired)
2 tablespoons ground cinnamon
2 teaspoons pure vanilla extract
Recipe Directions
In large mixing bowl, cream together until fluffy:
1 cup butter or margarine, softened
2 cups sugar (reserve the other 3/4 cup sugar to make the streusel topping)
Add:
2 teaspoons pure vanilla extract
4 eggs. Add eggs one at a time, beating mixture well after each egg addition.
In another mixing bowl, combine:
4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
Add a little at a time, alternating with AE Sour Cream. After each addition, beat just enough to keep batter smooth.
In another small bowl, combine:
Walnuts, cinnamon and remaining 3/4 cup of sugar.
Spoon 1/3 of cake batter in prepared pan. Sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.
Bake at 350º for 70 minutes (or until toothpick inserted in center comes out clean). Cool cake in pan for 10 minutes. Remove pan and allow cake to continue cooling on wire rack.