Sour Cream Breakfast Cake

[Kathy]

Sour Cream Breakfast Cake

Ingredients
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
pinch of salt
1 1/4 cups sugar
3/4 cup butter, room temperature
3 eggs, room temperature
1 1/2 tsp vanilla
1 1/2 cup sour cream, room temperature

FILLING
1/2 cup brown sugar
1/2 cup chopped walnuts
1 1/2 tsp. cinnamon
Combine filling ingredients and mix together-set aside

Spray a bundt pan and preheat over to 350 degrees.

Directions
Sift together flour, baking powder, baking soda and salt; set aside.
Using electric mixture beat sugar and butter until well blended.
Beat in eggs and vanilla.
Add flour mixture until combined.
Mix in sour cream.

Spoon half of batter into prepared pan.
Sprinkle nut mixture over the batter.
Spoon remaining batter over nut mixture.
Bake until tester comes out clean, about 90 minutes.
Remove from oven, let cool 2 min and turn out onto cake plate to cool completely.

served at Whispering Pines Bed & Breakfast

[dlangland]

I used to do something similar, Kathy, but would substitute homemade plain yogurt for the sour cream. Works really well. Deb

[Kathy]

If I'm out of s. cream, I just drain yogurt using a coffee filter and use it-works great for everything from baking to topping potatoes.

If you're going to bake with yogurt-lemon or vanilla adds a nice taste.