Butter Coffee Cake
Featured in Star-Bulletin on April 5, 2006.
3/4 cup butter or margarine
2 cups sugar
3 cups flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups sour cream
1 1/2 teaspoons ground cinnamon
1/2 cup chopped nuts
2 tablespoons butter or margarine
Preheat electric oven to 350° F. Grease a 13 x 9 x 2-inch pan. In large bowl of electric mixer, cream the 3/4 cup butter with 1 1/2 cups of the sugar. Add eggs, one at a time, beating well after each addition. Sift flour with baking powder, baking soda and salt. Add to creamed mixture, alternately with sour cream. Pour half of batter in prepared pan. Combine the remaining 1/2 cup sugar with cinnamon and nuts. Sprinkle half on batter; dot with 1 tablespoon of the butter. Repeat layers, dotting with the remaining 1 tablespoon butter. Bake for 35 to 45 minutes. Cool in pan. Makes 12 servings.
Approximate nutrient analysis per serving (based on 12 servings):
500 calories, 26 g fat, 14 g saturated fat, 105 mg cholesterol, 470 mg sodium, 61 g carbohydrate, 2 fiber, 36 g sugar, 7 g protein