I know the name implies that this fantastic cake should be served with coffee but really as you can imagine we don't really drink a tremendous amount of coffee in our house. I suggest pairing this with Braveheart Scottish Breakfast Blend, English Breakfast, Irish Breakfast or Afternoon Blend.
1 cup butter, softened
2-3/4 cups sugar, divided
4 large eggs, room temperature
2 teaspoons Madagascar Bourbon Vanilla Extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Kosher Flake Sea Salt
2 cups sour cream
2 tablespoons ground Saigon Cinnamon
1/2 cup chopped walnuts
Preheat oven to 350 degrees F.
In a large bowl, cream butter and 2 cups sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers two more times.
Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean.
Cool for 15 minutes before removing from pan to a wire rack to cool completely.