Walnut Sour Cream Coffee Cake

A tasty and moist cake. I decided to make a glaze to go over the top of the cake. I used 1/2 cup powdered sugar and 2 tablespoons real maple syrup. GLAZE INSTRUCTIONS: #1. Whisk the powdered sugar and maple syrup together, adding a couple of drops of water if necessary, to make the glaze runny. #2. Drizzle the glaze (or however much you desire) over the cake with a fork or spoon. ***********************************************RECIPE INSTRUCTIONS for WALNUT SOUR CREAM CAKE: I have written out simple instructions for those who may be new to baking. Note: Be sure to use full-fat sour cream and not reduced-fat or fat-free. #1. Preheat oven to 350 degrees F. Grease (with a small amount of butter) and flour a 9-inch by 13-inch baking pan or two 8-inch or 9-inch circular cake pans (I used a 10-inch tube pan). Tap out the excess flour from the pan. # 2. Cream 1 cup (room temperature) butter and sugar in the bowl of an electric mixer for 4 to 5 minutes, until light. #3. Add the large-size eggs (room temperature) 1 at a time, then add then add the vanilla and sour cream. #4. In a medium mixing bowl, thoroughly combine the flour, baking soda, and baking powder. #5. With the mixer on low, add the flour mixture to the creamed butter-sugar mixture until just combined. #6. Finish stirring with a rubber spatula to be sure the batter is completely mixed.************************************** #7. For the topping, place the brown sugar, cinnamon, granulated sugar, and walnuts in a small mixing bowl; mix well. #8. Spoon half the batter into the pan and spread it out with a knife. #9. Sprinkle over the batter with half of the topping. #10 Spoon the rest of the batter in the pan, spread it out, and scatter the remaining topping on top of the batter. *********************************************** BAKING: #1. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. #2. Let cool on a wire rack for at least 10 minutes. ***NOTE:********************************* If you use a 10-inch tube pan, bake about 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean. #2. Let the cake cool on a wire cake rack for 30 minutes, and then carefully transfer, topping side up, onto a serving plate.

loved it...insha allah will make again..

Delicious, very moist. Might be helpful, however, for people not used to baking, to actually get a few more directions.

Just made this one...was very good. The only thing different--I baked it in a tube pan for about 45 min.