🎄 Festive Christmas Coffee Cake
A rich, incredibly moist sour cream cake featuring a fragrant cinnamon, sugar, and crushed walnut ribbon swirled right through the center and over the top.
Ingredients
The Cake Batter:
- 2 sticks margarine (very soft) or butter
- 2 cups sugar
- 2 eggs
- ½ pint (1 cup) sour cream
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking powder
The Cinnamon-Walnut Swirl:
- ½ cup walnuts (crushed)
- 4 tablespoons sugar
- 2 teaspoons cinnamon
Baking Instructions
🌡️ Oven Temp: 350°F
- Cream Base: Preheat your oven to 350°F. Grease a tube pan thoroughly. In a large bowl, beat the very soft margarine or butter until light and fluffy. Add the sugar and continue to beat well.
- Build the Wet Mix: Add the eggs one at a time, mixing thoroughly after each addition. Blend in the vanilla extract and sour cream until smooth.
- Incorporate Dry Ingredients: Combine 1 cup of the flour with ½ teaspoon of baking powder and stir it into the batter until well mixed. Repeat the process with the remaining 1 cup of flour and ½ teaspoon of baking powder.
- Prepare the Swirl: In a separate small bowl, toss together the crushed walnuts, 4 tablespoons of sugar, and 2 teaspoons of cinnamon.
- Layer and Bake: Spoon half of your cake batter into the prepared tube pan. Evenly sprinkle half of the walnut-cinnamon mixture over it. Layer the remaining batter over the top, and finish by dusting the rest of the walnut-cinnamon mixture over the surface.
- Cool & Serve: Bake for about 1 hour, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cake cool completely inside the pan before slicing.