Vermont Maple Sour Cream Coffee Cake
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch salt
- 1 cup sugar
- 8 tablespoons (1 stick) Cabot Unsalted Butter, softened
- 2 large eggs
- 1 cup Cabot Sour Cream
- 1 teaspoon pure vanilla extract
- 1/2 cup maple sugar (available in specialty food stores)
- 1/2 cup chopped walnuts
- 1 teaspoon ground cinnamon
- Heat oven to 350 degrees F. Generously grease 9-inch tube pan (or coat
with cooking spray), then dust with flour.
- Sift flour, baking powder, baking soda and salt into medium bowl.
- Cream together sugar and butter in a large bowl with an electric mixer
until light and fluffy, about 5 minutes. Add eggs and beat until blended.
- Add flour mixture in thirds, alternating with sour cream and ending with
flour mixture. Add vanilla extract and beat just until blended.
- Combine maple sugar, walnuts and cinnamon in a small bowl.
- Pour half of batter into prepared pan. Sprinkle with half of nut
mixture. Add remaining batter and top with remaining nut mixture.
- Bake for 40 to 50 minutes or until wooden pick inserted in center comes
- Let cool in pan for about 10 minutes, then remove cake to serving plate
and let cool a bit longer. Slice and serve warm.
Makes 8 servings
Recipe courtesy of Ormsby Hill, Manchester, Vermont.
Recipe and photo credit (used with permission):
Cabot Creamery Co-operative
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