Here's another angle so you can see the ribbon of nuts and cinnamon that make this cake so delish!
This recipe is my Mom's.. and we've renamed it so.
Mom's Sour Cream Coffee Cake
For the cake
1 c. butter, room temperature
2 c. sugar
2 eggs, room temperature
1 c. sour cream (I use 'lite')
1/2 tsp. vanilla
2 c. sifted flour
1/4 tsp. salt
For the streusel filling & topping
1/2 c. chopped nuts (walnuts or pecans)
1/2 tsp. cinnamon
2 T. brown sugar
dash of nutmeg
Cream butter and sugar. Add eggs, one at a time; beating well with each addition. Stir in sour cream and vanilla. Sift dry ingredients and mix all into batter to incorporate. Pour half of the mixture into a well-greased and floured angel food or bundt pan. Add half of the streusel filling. Continue with the remainder of the cake batter and top with remaining streusel filling.
Bake at 350 degrees for one hour. When cool, you can sprinkle with powdered sugar or a light glaze of powdered sugar and milk, if you wish. We prefer it just as it is; doesn't need anything else to make this the great cake that it is.
I'd love to hear what you think if you get to try this...
Bon Appetit, friends!