CINNAMON COFFEE CAKE RING

1 cup butter, softened

2 3/4 cup sugar, divided

4 eggs

2 tsp vanilla extract

3 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt 

2 cups sour cream

2 tbsp ground cinnamon

1/2 cup chopped walnuts

Preheat oven to 350 degrees.

In a mixing bowl, cream butter and 2 cups of the sugar. Add eggs, one at a time, beating well after each. Add vanilla and mix well.

Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the sour cream. Spoon 1/3 of the batter into a greased and floured 10-inch tube pan.

Combine the cinnamon, walnuts and remaining 3/4 cup of sugar in a small bowl. Sprinkle a third of the mixture over the batter in the pan. Repeat the layers twice.

Bake cake at 350-degrees 65-70 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool in the pan 10 minutes before removing to a wire rack to cool completely.

This is a good breakfast or brunch cake with coffee or dessert later.

An old TOH recipe and photo