#2483 - Shoo Fly Coffee Cake

(by Shirley McNevich)

3/4 cup softened butter
1 cup white sugar
3 eggs
2 tsp. vanilla
1/2 cup Brer Rabbit green label baking molasses
3 cups flour
1 1/2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1 1/3 cups Breakstone's sour cream

Filling: 1/2 cup Domino's dark brown sugar (packed);  1/2 cup chopped nuts; 1 1/2 tsp. cinnamon

Filling: in a bowl add brown sugar, chopped nuts and cinnamon--stir until mixed, then set aside. Batter: in a mixer add butter and white sugar--beat. Add eggs and vanilla--beat. Add molasses--beat. Add baking powder, baking soda, salt and sour cream--beat. Slowly add flour--beat. Pour 1/3 of the batter into a greased 10" tube cake pan. Sprinkle 6 TBSP of the filling mixture over the batter. Pour another 1/3 of the batter over the top. Sprinkle 6 TBSP of the filling mixture over the batter Pour the rest of the batter over the top. Sprinkle the remaining filling mixture over the top. Bake at 350 degrees for 1 hour--test with a toothpick for doneness. Cool for 15 minutes, then invert on to a cake plate.