Sour-Cream Coffee Cake with Cinnamon-Walnut Topping
This recipe from Judy Stevens of New York City is delicious with Cinnamon-Walnut Topping.
Everyday Food, March 2005
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Recipe Summary
Ingredients
Directions
Cook's Notes
For a little more taste and texture, some of the topping is layered with the batter.This cake can be frozen for up to 6 months, whole or in slices. For single pieces, slice the cake, and wrap each in plastic before freezing; thaw at room temperature.