Pat's Coffee Cake

Serves: 5
Total Calories: 662


1/2 cup nuts chopped
1 1/4 cups sugar
1 tablespoon cinnamon ground
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter or margarine
2 eggs
1 tablespoon vanilla extract
1 cup sour cream


Preheat oven to 375°. Grease and lightly flour an 8 x 8 x 2-inch baking pan.

In a small bowl, combine nuts, 1/4 cup of the sugar and cinnamon set aside.

In a second small bowl, stir flour, baking powder and baking soda set aside.

In a large mixer bowl at medium speed, beat remaining 1 cup sugar and butter or margarine until light and fluffy. Add eggs and vanilla beat well. At low speed, beat in dry ingredients and sour cream until well blended. Spread half of the batter into pan sprinkle with two-thirds of the nut mixture. Cover with remaining batter top with remaining nut mixture.

Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cut into squares serve warm.
Note: To reheat, cover with foil and bake in a preheated 325° oven for 20 minutes or until heated through.

High Altitude Adjustments: At 6,000 feet, decrease baking soda to 1/4 teaspoon.

Nutritional Facts:

Serves: 5
Total Calories: 662
Calories from Fat: 306

This Pat's Coffee Cake recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.

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