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This super-moist sour cream coffee cake is always a hit with everyone. It calls for just a few wholesome ingredients, so you can have it in the oven within minutes. Then get ready for your house to be filled with the wonderful aroma of cinnamon while it bakes!
Heat the oven to 325 F. Butter and flour an 8-inch or 9-inch square or round layer cake pan. In a small mixing bowl, combine 1/2 cup of brown sugar with 1/4 cup of all-purpose flour and the cinnamon. Stir to blend, then work in the 1/4 cup of softened butter with a fork or your fingers until the mixture feels crumbly. Set the streusel aside.
Directions. Mix the remaining 1/4 cup of white sugar with the cinnamon. Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can. Bake in preheated oven for 8 minutes.
Make the Cinnamon-Walnut Swirl: Preheat the oven to 325°F and set an oven rack in the middle position. Toast the walnuts on a rimmed baking sheet until they’re fragrant and golden brown, 10 to 15 minutes. Transfer the walnuts to a plate to cool. In a small bowl, mix together the walnuts, brown sugar, and cinnamon.
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