Ingredients Jump to Instructions ↓

  1. 1 cup chopped walnuts

  2. 1/2 cup packed brown sugar

  3. 2 tablespoons butter, melted

  4. 1/2 teaspoon ground cinnamon COFFEE CAKE:

  5. 1 cup butter, softened

  6. 1-3/4 cups sugar

  7. 4 eggs, separated

  8. 1 teaspoon vanilla extract

  9. 3 cups all-purpose flour

  10. 2 teaspoons baking powder

  11. 1/2 teaspoon baking soda

  12. 1/4 teaspoon salt

  13. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  14. 2 teaspoons confectioners' sugar

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the nuts, brown sugar, butter and cinnamon; set aside. In a large bowl, cream butter and sugar. Beat in egg yolks, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed ingredients alternately with sour cream. In another bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with nut mixture. Pour in remaining batter. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar. Yield: 14 servings.


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