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Classic Coffeecake

Contributed by: NAPSA

(NAPS) - If you'd known a special occasion was coming, you'd have baked a cake, right? To help bakers (and their creations) rise to the challenge Swans Down Cake Flour is offering a free recipe booklet full of baking ideas for delicious cakes, cookies, breads and desserts. Celebrate the Seasons with Swans Down commemorates 105 years of baking with Swans Down Cake Flour. This confectionary staple can be part of many recipes for baked goods that are light, fluffy and luscious. The booklet combines recently developed recipes with old favorites that really take the cake. To receive a free copy of the recipe booklet, send $1 for postage and handling to Celebrate the Seasons, Swans Down, P.O. Box 60296, New Orleans, LA 70160-0296.


  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 1/2 teaspoon vanilla extract
  • 2 cups Swans Down Cake Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 1/2 cup brown sugar
  • 4 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/2 cup walnuts, chopped


Preheat oven to 350 degrees F.

Butter a 9x13-inch baking pan.

Make cake:

In a mixing bowl cream butter and gradually add sugar, eggs and vanilla extract, beating well after each addition. In another bowl mix flour, baking powder and baking soda. Add flour mixture alternately with sour cream to creamed mixture.

Make topping:

Mix sugars and cinnamon. Pour half of batter in pan. Sprinkle walnuts and half of topping on top of batter. Add remaining batter and sprinkle remaining topping on top.

Bake for 45 minutes.

Serve warm.

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