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[quote=Anonymous][quote=Anonymous][quote=Anonymous]This coffee cake is not a unique recipe because variations are in many cookbooks. Nonetheless, it's delicious and moist. Basically, it's a pound cake with the swirled cinnamon layer in the middle.

[u][b]Sour Cream Coffee Cake[/b][/u]

Cake
1 cup butter
2 cups sugar
2 eggs
1 8-oz. carton sour cream
Dash salt
1 tsp. vanilla
2 cups flour

Cream butter and sugar together. Add eggs. Fold in sour cream, salt, vanilla, and flour. Pour half the batter into a tube pan; reserve the rest.

Topping
6 Tbs. brown sugar
2 tsp. cinnamon
1 cup chopped pecans

Mix all ingredients. Sprinkle half over cake batter. Pour the rest of the cake batter over the topping; then sprinkle the rest of the topping on top. Swirl. Bake at 325 degrees for 1 hour.

[/quote]

This is almost identical to the recipe I use, except I tend to use walnuts.  It's delicious and a crowd-pleaser.   (And honestly couldn't be easier)  I brought it to work last week and it was eaten within about 15 minutes.[/quote]

The walnuts do sound like a great alternative! I'll definitely try making that substitution next time  I'm the poster who posted the recipe. Like you, I've always found it to go fast, and I've been making it for over 25 years. [/quote]

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