Cinnamon Sour Cream Coffee Cake

Interesting that this cake goes into a cold oven.

It's good, especially warm from the oven. I tried it again after it had cooled, and it was still moist with really nice flavor, but needed coffee, tea, or milk to wash it down.

Taking a closer look at this recipe, I realized after the fact that I missed the part that says to put only half the cinnamon mixture between the batter layers, then sprinkle the other half on top. I put all of the cinnamon mixture inside the cake, which made a very thick layer, and the cake slices crumbled apart a bit when I transferred them to a plate. It didn't ruin anything, but the cake might have held together better if I'd done it the right way.

There are similar recipes that call for a box of cake mix, and that version is super-moist-and-rich, more so than this one. However, I like making things totally from scratch, so I'm inclined to stick to recipes like this. It isn't quite as good as Pattie Wheeler's Night Before Coffee Cake, but there are more than a half-dozen coffee cake recipes in the Yellow Box, so there's more to come!

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UPDATE: I made this again, following the directions to put half the cinnamon mixture between layers of batter, then top with the remaining mixture. This, of course, results in a cinnamon-nut layer on the bottom of the cake when served. My husband pointed out that the cake looks more attractive in the pan (upside down). He's right. So, to make it look prettier on the plate, I made a simple maple glaze (¾ cup of powdered sugar stirred with ¼ cup maple syrup) to pour over the top of the cake while it was still warm.
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Cinnamon Sour Cream Coffee Cake

Cold Oven [do not preheat]

1 cup butter
1½ cups sugar
2 eggs
1 cups sour cream
2 cups flour
½ tsp soda
1½ tsp baking powder
1 tsp vanilla

¾ cup nuts + 1 tsp cinnamon + 2 tbsp sugar [combine separately]

In a large bowl, combine butter, sugar, and eggs. Beat until fluffy.
Blend in sour cream. [Or blend in gradually, alternating with flour.]
Sift flour. Measure and sift with soda and baking powder into creamed mixture.
Add vanilla and blend well.
Spoon half of mixture into 9" tube pan or 10" bundt pan which has been buttered and floured (batter will be thick).
Spread half of cinnamon mixture on top, then add mixture and remaining cinnamon.
[In other words: spread half the batter in the pan, then sprinkle on half the cinnamon mixture, then spread the remaining batter, then add the remaining cinnamon mixture.]

[Set pan in a] cold oven. Bake at 350° for 55 minutes.

[Optional: After about 10 minutes, turn the cake out onto a serving platter and drizzle a simple glaze over the top (e.g., ¾ cup of powdered sugar stirred with ¼ cup maple syrup)]
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