Cinnamon Coffee Cake

Lately my little ones have been begging for me to find new, yummy recipes for their breakfasts during the school week. We've been in a "cold cereal" funk for a couple of weeks and they're ready for Mom to get back into the groove and bake some goodies for them to enjoy early in the morning.
I just purchased the "Taste of Home Baking Book" which has so many fantastic recipes with amazing, colorful pictures. I've been dieing to bake something from it but just haven't had the opportunity until late this past week.
When I saw the picture of this coffee cake, I knew that this recipe would be one of the first recipes I would to try. Personally, coffee cakes are a favorite of mine. There's nothing better to start your morning with than a hot cup of coffee and sweet, cinnamony cake.

The ingredients are ones that I typically have stocked in my pantry and refrigerator and I knew from baking cakes with sour cream in them before that this would be a super moist, delicious cake. It took no time at all to whip this cake up and have it ready to go into the oven for baking and ohhh it smelled wonderful while baking. The aroma in my kitchen was so mouth wateringly good that it nearly had me pulling this cake out too early just to cut a slice. It came out of the oven beautifully and the next morning when I finally had the opportunity to enjoy a large slice with my coffee, I savored every delicious, moist bite. Oh...yes, the kids loved it too. :o)

From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!
Cinnamon Coffee Cake

1 cup butter, softened
2 - 3/4 cups sugar, divided
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (16 ounces) sour cream
2 tablespoons ground cinnamon
1/2 cup chopped walnuts

1. In a large mixing bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream, beating just enough after each addition to keep butter smooth.

2. Spoon a third of the batter into a greased 10-inch tube pan. Combine the cinnamon, nuts and remaining sugar; sprinkle a third over batter. Repeat layers twice. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Source: The Taste of Home Baking Book