Mom’s coffee cake is our favorite breakfast cake for holidays. We usually treat ourselves to a slice or two as we open our stockings and enjoy the first cups of coffee on Christmas morning I’m not a big fan of the walnuts .. but if you dont chop them up too much they’re easily picked out.

• ¾ cup butter or margarine, softened
• 1 ½ cups sugar
• 3 eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 ½ tsp baking powder
• 1 ½ tsp soda
• ½ tsp salt
• 1 pint commercial sour cream
• ¾ cup firmly packed light brown sugar
• 2 tsp ground cinnamon
• 1 cup coarsely chopped walnuts
• Powdered Sugar Glaze

Combine butter and sugar, creaming until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Stir in vanilla.

Combine flour, baking powered, soda, and salt; add to creamed mixture alternately with sour cream, missing well after each addition.

Combine brown sugar, cinnamon, and walnuts, mixing well.  Spoon about one-third of batter into a greased and floured (Pam works) 10 inch tube pan or bundt pan; sprinkle with one third of nut mixture.  Repeat layers twice; bake at 350 for 1 hour or until done.  Let stand 5 minutes before removing from pan.  Place on serving dish, and drizzle with glaze.

Powdered Sugar Glaze:

• 1-½ cups powdered sugar
• 2 TBL water
• ½ tsp vanilla extract

Combine all ingredients, mixing well.