Shelly's Recipe

BLUE RIBBON COFFEE CAKE

Category: Coffee Cake

Nonstick cooking spray for baking
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 eggs, lightly beaten
1 cup granulated sugar
1/2 cup butter or margarine, softened
1 tsp. vanilla
1 8-oz. carton dairy sour cream
1 cup coarsely chopped walnuts
2/3 cup packed brown sugar
1/2 cup granulated sugar
2 tsp. ground cinnamon
2 tsp. vanilla

Spray a 10-inch fluted tube pan with nonstick cooking spray or grease and flour; set pan aside. In a medium bowl, stir together flour, baking powder, baking soda and salt; set aside.

In a large bowl, stir together eggs, 1 cup granulated sugar, butter and 1 teaspoon vanilla. Add flour mixture to egg mixture; stir just until 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 teaspoons vanilla.

Spoon one-third of the batter into the bottom of the prepared pan; spread evenly. Sprinkle with one-third of the streusel. Repeat layers with remaining batter and streusel.

Bake in a 325 degree F 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 onto plate. Serve warm. Makes 12 servings.