Coffee crumb cake

      1 cup butter, softened
      1-1/2 cups sugar
      2 eggs, lightly beaten
      1-1/2 teaspoons vanilla extract
      2 cups cake flour
      1 teaspoon baking powder
      1 teaspoon baking soda
      1 cup (8 ounces) sour cream

      1/2 cup chopped walnuts
      1/4 cup packed brown sugar
      2 tablespoons sugar
      1 teaspoon ground cinnamon

      7 tablespoons all-purpose flour
      1/4 cup packed brown sugar
      3 tablespoons sugar
      2 teaspoons ground cinnamon
      5 tablespoons cold butter
      1 cup chopped walnuts

      1/4 cup confectioners' sugar
      1-1/2 teaspoons milk
      1/4 teaspoon vanilla extract

      In a large bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Pour half of the batter into a greased 13-in. x 9-in. baking pan.

      Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. For topping, combine the flour, sugars and cinnamon in a bowl; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter.

      Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine icing ingredients; drizzle over coffee cake. Yield: 18 servings.

      Nutritional Facts: one piece equals 391 calories, 22 g fat (10 g saturated fat), 68 mg cholesterol, 244 mg sodium, 44 g carbohydrate, 1 g fiber, 5 g protein.


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