Sour Cream Coffee Cake Recipe

1 1/4 cups sugar
2 sticks butter, softened
2 eggs
1 (8-ounce) carton sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1 heaping teaspoon cinnamon, mixed with 2 heaping teaspoons sugar

1. Preheat oven to 350 degrees. Grease a Bundt pan very well. Sprinkle half of cinnamon and sugar mixture over the entire pan until coated.
2. In a medium-size mixing bowl, cream together butter and sugar. Add eggs and sour cream. Mix well. Add flour one cup at a time. Stir in vanilla and baking soda until evenly mixed. Pour half of the batter into pan. Sprinkle remaining cinnamon sugar mixture over batter. Spoon remaining batter into pan. Bake 45 minutes. Turn cake out of pan onto a plate immediately. Serves 10 to 12.

Tips From Our Test Kitchen: Spread 1 cup of chopped walnuts or pecans, along with the cinnamon and sugar mixture, over the first half of the batter. This coffee cake also is delicious with an icing glaze.