Crumb Coffee Cake 1 cup butter, softened 1-1/2 cups sugar 2 eggs, lightly beaten 1-1/2 teaspoons vanilla extract 2 cups cake flour 1 teaspoon baking powder 1 teaspoon baking soda 1 cup (8 ounces) sour cream FILLING: 1/2 cup chopped walnuts 1/4 cup packed brown sugar 2 tablespoons sugar 1 teaspoon ground cinnamon Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Crumb Coffee Cake cont. TOPPING: 7 tablespoons all-purpose flour 1/4 cup packed brown sugar 3 tablespoons sugar 2 teaspoons ground cinnamon 5 tablespoons cold butter 1 cup chopped walnuts ICING: 1/4 cup confectioners' sugar 1-1/2 teaspoons milk 1/4 teaspoon vanilla extract Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008

Crumb Coffee Cake In a large mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Pour half of the batter into a greased 13-in. x 9-in. baking pan. Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. For topping, combine the flour, sugars and cinnamon in a bowl; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine icing ingredients; drizzle over coffee cake. Yield: 18 servings. Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008