Sour Cream Coffee Cake

I'm sure many of you liked to lick the bowl after your mom was done making a cake. I know I did.
Of all the cakes my mom ever made (and there were many) the batter from her Sour Cream Coffee Cake was always the most delicious.

I've never understood why they call this type of cake a 'coffee cake' other than it goes nicely with a cup of coffee. There is no coffee in the cake.

For this cake you will need either a tube pan (that's the kind with a tube attached to a platform that lifts out. Or, you can make them in loaf pans very nicely. Just divide into two standard loaf pans.

Ingredients...

For batter:

• 1 cup Butter or Margarine (1/2 pound)
• 2 cups Sugar (I like to use half sugar and half Splenda to cut back on calories)
• 4 Eggs
• 1 pt (500ml) Sour Cream
• 4 cups Flour
• 2 Teaspoons Baking Powder
• 2 Teaspoons Baking Soda
• Cooking spray to prepare baking pan.
  
• Use either a tube pan or a medium cake pan.
  

For Swirling...

• 1 Tablespoon & 1 teaspoon Cinnamon
• 3/4 cup Sugar (or Splenda)
  
• 1 cup chopped Walnuts

Here's how you do it...

1. Preheat oven to 350 degrees F.
2. In a mixer cream the margarine and sugar (or Splenda)
   
3. Add the Eggs (one at a time first broken into a cup)
4. Add the Sour Cream
5. Then gradually add the Flour, Baking Power, and Baking Soda.
6. With spatula scrape bowl and mix again for 30 seconds.
7. Pour half (1/2) of the batter into a greased tube pan or medium cake pan.
8. Sprinkle half (1/2) of the swirl mixture onto the batter.
9. Using a butter knife...cut into the batter swirling mixture .
10. Then pour on the rest of the batter.
11. Sprinkle the remaining half of the swirl mixture.
12. Repeat the process of using the butter knife to cut into the batter in a swirling motion.
13. Bake a 350F oven 50-60 min or until toothpick comes out clean.
14. Cook on rack before lifting cake on tube out of pan or before removing the cake from the baking pan.