Okay, Poppy, Jill, Lorri, Mickey, and all,

You don't need to wait any longer. No, Jill, it's not the same recipe,
but thanks for the other perspective.

Enjoy this one.

Warmly,
Michelle

Please note: Even though you can use margarine in this cake,
the cost of using real butter in it is most definitely worth it!

Also note, if you have a springform pan, it's best to use. This rises
bakeshop *high*.


Sour Cream Coffee Cake

3/4 cup soft butter or margarine
1-1/2 cups sugar
3 eggs
1-1/2 tsp vanilla
3 cups flour (if you use self-rising, omit baking powder,
baking soda and salt)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1-1/2 cups dairy sour cream
1/2 cup packed brown sugar
1/2 cup chopped nuts (I use walnuts)
1-1/2 teaspoons cinnamon


Grease a tube pan.

Thoroughly cream together butter and sugar. Beat in eggs and
vanilla.

In a separate bowl, stir flour, baking powder, baking soda and

salt together. Mix in about 1/3 of the flour-powder-soda-salt
mixture to the creamed butter and sugar, then about 1/3 of the
sour cream, alternating back and forth till the flour mixture and
sour cream are added in.

In a separate bowl, mix together the brown sugar, nuts and
cinnamon.

Spread 1/3 of the batter (about 2 cups) into the tube pan. Sprinkle
about 1/3 of the brown sugar-nut-cinnamon mixture evenly over the
batter. Repeat two more times.

Bake at 350 for 50-60 minutes. Cool slightly before removing from
tube pan. Depending on the size of the slices you serve, this cake
will serve 8-12 with ease.