A rich, delicious, buttery Coffee Cake. I think I got this from Martha, but I'm not certain. We gathered as a family to put together a huge gingerbread house and had this for breakfast. Everyone just loved it. Enjoy!
Preheat oven to 375?. Lightly grease & flour a 10-inch tube pan. For batter, in large bowl, cream butter & sugar til light & fluffy. Add eggs & vanilla & beat til fully incorporated. Stir in sour cream. In a separate bowl, sift together flour, cinnamon, nutmeg, baking powder, baking soda & salt. Add to butter mixture & blend just til smooth. In small bowl, combine all nut topping ingredients (nut topping ingredients start at 4 tablespoons butter). Spoon ? of batter into prepared pan. Sprinkle w/ ? of nut topping. Cover w/ remaining batter. Sprinkle w/ remaining nut topping. Bake in middle of oven about 45-55 minutes, or til toothpick inserted in center comes out clean. Cool in the pan on wire rack. Use a thin spatula or flat-edged knife to loosen cake from pan & invert onto serving plate. Sprinkle with confectioner''s sugar, if desired.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 927 | ||
Calories from Fat: 445 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.4g | 66 % | |
Saturated Fat 25.3g | 127 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 133.3mg | 41 % | |
Sodium 447.2mg | 15 % | |
Potassium 236.5mg | 6 % | |
Total Carbohydrate 117.9g | 35 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 115.3g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 927
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