Classic Coffee Cake. (Right off the package of King Arthur Flour!)
2 t ground cinnamon
2 t pure vanilla extract
½ C coarsely chopped walnuts
8 T (1 stick) unsalted butter, room temperature, plus more for pans
2 C all-purpose flour
1 t baking powder
1 t baking soda
½ t salt
1 C sugar, plus ½ C for topping
2 large eggs
1 C sour cream
Preheat the oven to 350 degrees. Lightly butter your Polish Pottery Star dish.
In a small bowl combine ½ C sugar, cinnamon, vanilla, and walnuts for the topping. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, sugar, and eggs until smooth. Add the flour mixture alternating with the sour cream, beginning and ending with the flour mixture.
Spread half of the batter into the prepared baking pan, and sprinkle with half of the topping. Repeat with remaining batter and topping.
Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes. Cool. Remove from the pan or serve from it. We love this recipe because it is quick, easy and most of all, yummy!