• 4b878a9cacddbbc8864cf9a2615bf794

Aunt Edie's Coffee Cake

Jennifer and Dave I'm not sure the first time I had this coffee cake, but I certainly know I've enjoyed it and made it many times since. Dave's Aunt Edie gets credit for this recipe; it is included in both a Schmidt cookbook and a Palmer cookbook, where it is still named Aunt Edie's! Super moist, a great complement to any brunch. The cake is better if it sits overnight once cooked.

Prep
Cook
Serves 12people
Ingredients
Coffee Cake Batter:
1
cup margarine
2
cups sugar
2
eggs
1
cup sour cream
1/2
tsp vanilla
2
cups sifted flour
1
tsp baking powder
1/4
tsp salt
Topping:
4-1/2
tbsp brown sugar
1-1/2
tsp cinnamon
1-1/2
cups ground walnuts
Directions
1.
Sift dry ingredients together and set aside
2.
Cream together margarine, sugar and eggs, starting with the margarine, then adding in sugar, then adding the eggs
3.
Fold in sour cream and vanilla, with the mixer on low speed
4.
Add in sifted dry ingredients (low speed).
5.
Spoon 1/3 of the batter into greased and floured angel food cake pan.
6.
Cover with 1/3 the topping.
7.
Spoon in another 1/3 of the batter and cover with 1/3 topping
8.
Spoon in the final 1/3 of the batter and cover with remaining topping.
9.
Bake at 350 degrees for 55 to 60 minutes. (Test with toothpick to see if it’s done)
10.
Cool almost completely before removing from pan. Sprinkle top with sifted confectioners sugar
11.
Serve cold (it is best served day after baking).

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