INGREDIENTS
Crumb Topping:
- 1 cup packed light brown sugar
- 1 ½ cups all-purpose flour
- 3/4 cup butter
- 1 ½ cups chopped walnuts
Coffee Cake:
- ½ cup butter, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
DIRECTIONS
- Heat oven to 350°F. Spray a 13x9-inch baking pan with nonstick cooking spray.
- Crumb Topping: In a large bowl, combine brown sugar and flour. With two forks or pastry cutter, cut butter into the flour mixture until crumbly. Stir in walnuts. Set aside.
- Coffee Cake: With an electric mixer on high, beat butter and granulated sugar until creamy, about 1 minute. Gradually beat in sour cream, eggs and vanilla.
- Reduce speed to low and beat in flour, baking powder, baking soda and salt.
- Spread mixture in the prepared baking pan and sprinkle with crumb topping.
- Bake 45 to 50 minutes or until toothpick inserted in the center comes out clean.
Serves: 16
