Nunnie's Sour Cream Coffee Cake

by Christine De Los Santos.

This recipe is featured in Christine's new cookbook Season's of Celebrations. For more information you can contact her on her Facebook page by clicking here.

Ingredients:

2 Cups Flour

1 tsp. Baking soda

1 tsp. Baking powder

a pinch of salt

1 Cup Sugar

12 Tbsp ( 1 1/2 sticks) Margarine, or as she called it, oleo

2 Eggs

1 Cup Sour cream

1 tsp. Vanilla

1/4 Cup Sugar

1/2 Cup Chopped pecans or walnuts

3/4 tsp. Cinnamon

Directions:

Grease a 9 in. spring form pan. Sift the flour, baking soda, baking powder and salt together 4 time. I do this by sifting from one bowl to another. When done sifting, use the second bowl to cream the sugar and margarine together. Mix in the eggs and sour cream. Pour the sifted dry ingredients into the wet ingredients and mix well. Mix the vanilla, sugar, nuts and cinnamon together. Pour half of the batter into the prepared spring form pan. Spread to the edges with a spoon and level off. Sprinkle the nut mixture over the batter. Top with the remaining half of the batter. Spread to the edges and level off. Bake at 350 for 45 minutes. Let cool for 10 minutes. Loosen and remove the sides of the spring form pan. Let cool a little on a wire rack, you can leave the bottom of the spring form pan underneath. You can use a large spatula to work under the cake to get it off of the spring form pan bottom and transfer to serving platter if desired. Cut in wedges like a cake to serve. Best served warm, or reheated for a few seconds in a microwave.

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