Maple Nut Sour Cream Coffee Cake

Adapted from the Vermont State Maple Producers Cook Book


  • ¾ c. Butter
    1½ c. Sugar
    Cream together, and add 2 Eggs.
    Sift together 3 c. Flour, 1 T. Baking Powder, ½ t. Baking Soda, and ¼ t. Salt.
    Combine, and add 2 c. Sour Cream.
    Pour half of the batter into a greased and floured Bundt pan. Top with:
    1½ c. chopped Walnuts combined with ¾ c. Maple Syrup.
    Add remaining batter. Top with ¼ cup chopped Walnuts.
    Bake at 350° for 50 minutes. Let cool 15 minutes in pan. Heat 1 c. of maple syrup. Poke holes in top of cake, and pour syrup slowly over the cake and into the holes.