Name: Sour cream coffee cake
Yield: serving
Cuisine: Bake
Ingredients: 50.00 g mixed nuts chopped; 30.00 ml sugar; 5.00 ml cinnamon ground; 160.00 g butter; 300.00 g sugar; 2.00 eggs extra-large; 5.00 ml vanilla essence; 310.00 g flour cake; 10.00 ml Baking powder; 2.00 ml Bicarbonate of soda; 2.00 ml salt; 250.00 ml sour cream

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Ingredients (12)

TOPPING

50.00 g	mixed nuts — chopped
30.00 ml	sugar
5.00 ml	cinnamon — ground

CAKE

160.00 g	butter
300.00 g	sugar
2.00	eggs — extra-large
5.00 ml	vanilla — essence
310.00 g	flour — cake
10.00 ml	Baking powder
2.00 ml	Bicarbonate of soda
2.00 ml	salt
250.00 ml	sour cream

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Method:

Preheat the oven to 180 ºC (350 ° F). Spray a 30 x 11 x 7 cm loaf tin with non-stick spray. Combine all the ingredients for the topping and set aside. Beat the butter till pale and creamy. Add the sugar by the spoonful, whisking well after each addition. Add the eggs one by one and beat well. Add the vanilla essence and mix. Sift the cake flour, baking powder, bicarbonate of soda and salt together. Add the dry ingredients to the butter mixture, alternating with the sour cream. Spoon half the batter into the prepared loaf tin. Sprinkle with half the topping mixture. Spoon the remaining batter into the tin and sprinkle with the remaining topping mixture. Bake for 50-60 minutes or till a testing skewer comes out clean when inserted into the centre of the cake. Cover the cake lightly with a sheet of aluminium foil if the cake turns too dark on top and is not yet baked through. Leave to cool in the pan for at least 20 minutes before turning out. Slice and serve with coffee.
Makes a medium-sized cake.