DAVENPORT HOTEL COFFEECAKE
1 cup butter, softened to room temperature
2 cups sugar
2 eggs
1 cup sour cream
½ teaspoon vanilla
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
TOPPING
1 cup walnuts or pecans, chopped
2 teaspoons cinnamon
2 tablespoons brown sugar
Preheat oven to 350°. Butter a Bundt or angel food pan; set aside. Cream the butter and sugar together. Add eggs, sour cream and vanilla. Gradually add dry ingredients. Mix until the batter is smooth. Spread half of the batter in the pan. Combine the nuts, cinnamon and brown sugar. Sprinkle half of the mixture over the batter in the pan. Add remaining batter and sprinkle remaining nut mixture on top. Bake for 55 to 60 minutes or until a tooth pick inserted in center comes out clean.
OPTIONAL GLAZE
Combine 2 cups powdered sugar, 2 tablespoons softened butter, 1 teaspoon vanilla and 3 to 4 tablespoons milk or light cream. Mix until smooth. Add more or less milk to make a thinner or thicker glaze. Drizzle over cake.
