Sour Cream Coffee Cake

Mike’s department started having afternoon tea several years ago and each lab takes turns providing goodies. Most of the time Mike does his own providing, but once in a while I bake this coffee cake or Mom’s toffee bars; I always get requests for the recipes.

1 cup butter, room temp.

3 eggs, separated

3/4 cup sugar

1 cup sour cream (room temp)

1 tsp. vanilla

1 3/4 cup flour

1 tsp. baking soda

1 tsp. baking powder

Sugar mixture for top and middle of coffee cake:

1 tsp. cinnamon

1/2 cup chopped nuts

1/4 cup brown sugar (packed)

Preheat oven to 325 degrees. Butter and flour a bundt pan. Beat egg whites until stiff, set aside. Cream butter and sugar together till fluffy; beat in egg yolks, one at a time. Add vanilla, sour cream, beat till blended. Sift together flour, baking soda and baking powder; add to butter mixture. Fold in egg whites. Sprinkle one-half the sugar mixture in the bottom of the pan; add half the batter, sprinkle batter with the rest of the sugar mixture; add remaining batter. Bake for one hour. Cool in pan for 10 min; then loosen sides with the blade of a table knife, turn cake out of pan onto a rack. Cool.