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I love weekends.  Even though I’m now unemployed and every day is basically Saturday for me (don’t hate), there’s just something that is still special about weekends.  Specifically, weekend mornings.  I love waking up without an alarm and enjoying a leisurely breakfast curled with my loves up in our cozy living room.  Weekend mornings also mean a french press of coffee (I drink tea during the week) and what goes together with coffee better than coffee cake?

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from Grandma Peterson

I love this cake so much.  It’s dead easy to make, yet it never disappoints.  It’s great to whip up if you know you’re going to have some friends or family over for afternoon coffee, or even for an easy last-minute dessert.  The sour cream adds the perfect amount of moisture, so you don’t end up with a dry cake (the worst!).  Plus, everybody loves the combination of cinnamon and sugar, so you really can’t go wrong with this!


2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1 cup butter, softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
1 cup sour cream


2/3 cup brown sugar
1 1/2 teaspoons cinnamon
3/4 cup chopped walnuts or pecans

Pre-heat your oven to 350 degrees.  Grease a 10-inch springform pan and set aside.

In a large bowl, stir together the flour, baking powder, baking soda, and salt.  Set aside.  In a separate, small bowl, combine all the topping ingredients.  Set aside.

In the bowl of a stand mixer fitted with a paddle attachment cream together the butter and the sugar.  Beat in the eggs one at a time.  Stir in vanilla and sour cream.  Add the flour mixture and stir to moisten.

Pour half the batter into the springform pan and sprinkle with half of the topping mixture.  Top with remaining batter and sprinkle the top with the remaining topping mixture.

Bake for 45 minutes or until an inserted tester comes out clean.

Let cool for 20 minutes, slice, and serve.

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