Shelly's Recipe

CINNAMON COFFEECAKE

Category: Coffee Cake

1/2 cup (1 stick) butter
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract (divided)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup chopped nuts
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter

Preheat oven to 350 degrees. Grease an angel food cake pan.

In a large bowl, cream together the 1/2 cup butter and the granulated sugar. Beat in eggs and 1 teaspoon vanilla.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add flour mixture and sour cream to butter mixture. Blend until smooth.

In a small bowl, mix together nuts, brown sugar, remaining 1 teaspoon vanilla, the cinnamon and melted butter.

Spread half the batter in bottom of prepared pan. Top with half of the topping mixture. Then, add remaining batter and top with remaining topping mixture.

Bake in preheated oven 40 to 45 minutes or until a wooden pick inserted into center comes out clean. Remove from oven. Let cool in pan 10 minutes before removing.

To prepare ahead: You can make the coffeecake up to a day ahead. Cool, cover and store at room temperature.

Note: For a different flavor, add 2 cups finely chopped apple to the batter after you add the flour mixture and sour cream.