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 ## Desserts
 
+* [Sour cream coffee cake](desserts/sour-cream-coffee-cake.md)
 * [Oatcakes](desserts/oatcakes.md)
 * [Pancakes (emily)](desserts/pancakes.md)
 * [Peanut Brittle](desserts/peanut-brittle.md)
diff --git a/desserts/sour-cream-coffee-cake.md b/desserts/sour-cream-coffee-cake.md
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+Sour Cream Coffee Cake 
+
+Serves 12 
+
+## Ingredients 
+
+For the topping 
+* 1/2 Cup sugar 
+* 2 teaspoons ground cinnamon 
+* 2 teaspoons pure vanilla extract 
+* 1/2 cup coarsely chopped walnuts 
+
+For the cake 
+* 8 Tablespoons (1 stick) unsalted butter, room temperature 
+* 2 cups all-purpose flour, additional for pans
+* 1 teaspoon baking powder 
+* 1 teaspoon baking soda 
+* 1/2 teaspoon salt 
+* 1 cup sugar 
+* 2 large eggs 
+* 1 cup sour cream 
+
+## Method 
+
+Preheat the oven to 350F 
+
+Make the topping: In a small bowl combien sugar, cinnamon, vanilla, and walnuts, set aside for later.
+
+Make the cake: Butter and flour a 9-inch springform pan; set aside
+In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. 
+
+In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, sugar and eggs until smooth. 
+Add the flour mixtrue alternating with sour cream, beginning and ending with the flour mixture. 
+
+Spread half of the batter into the prepared baking pan, and sprinkle with half of the topping. Repeat with the remaining batter and topping 
+
+Bake until a cake tester isneted in the center comes out clean, approximately 55 minutes. Cool for 15 minutes prior to serving. Serve topping side up. 
+
+Enjoy with an espresso :)