Sour Cream Coffee Cake


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“Many years ago, I received a chain letter requesting a recipe. I dutifully followed the directions and sent my recipe out. This was the only recipe I received in return, but it has certainly paid off. I make it often at the inn.” – The Inn at Manchester, Manchester, Vermont


1 cup sugar, divided
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
1 cup sour cream
1 teaspoon baking soda
1/4 pound butter, softened
2 eggs
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder


Mix ½ cup of the sugar, cinnamon, and walnuts in a small bowl and set aside. Combine the sour cream and baking soda in a small bowl and set aside.

Cream the butter and remaining ½ cup sugar in a large bowl. Beat in the eggs and vanilla. Sift the flour and baking powder together and add alternately with the sour cream mixture to the butter-egg mixture.

Spread half the batter in a greased and floured 9x5-inch loaf pan. Sprinkle half the sugar, cinnamon, and nut mixture over the top and gently incorporate some of it into the batter, using a fork. Add the remaining batter, and then the remaining sugar, cinnamon, and nut mixture, blending as before.

Bake in a preheated 350 degree oven until golden brown, about 45 to 60 minutes.

Cooking & Recipes


Serves 8.

Preparation Method

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