Total Calories: 3,311.333
Preheat oven to 375°. Grease and lightly flour an 8 x 8 x 2-inch baking pan.
In a small bowl, combine nuts, 1/4 cup of the sugar and cinnamon set aside.
In a second small bowl, stir flour, baking powder and baking soda set aside.
In a large mixer bowl at medium speed, beat remaining 1 cup sugar and butter or margarine until light and fluffy. Add eggs and vanilla beat well. At low speed, beat in dry ingredients and sour cream until well blended. Spread half of the batter into pan sprinkle with two-thirds of the nut mixture. Cover with remaining batter top with remaining nut mixture.
Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cut into squares serve warm.
Note: To reheat, cover with foil and bake in a preheated 325° oven for 20 minutes or until heated through.
High Altitude Adjustments: At 6,000 feet, decrease baking soda to 1/4 teaspoon.
This Pat's Coffee Cake recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
