Sour Cream Coffee Cake

• 2 sticks butter, softened
• 2 c. white sugar
• 1 Tbsp. (real) vanilla
• 4 jumbo eggs
• 1 lb. sour cream
• 2 tsp. baking soda
• 1 1/2 c. chopped walnuts
• 1/4 c. white sugar
• 2 tsp. cinnamon
• 3 c. Gold Medal flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 lb. regular cream cheese (Philadelphia brand)
• 1 lb. small curd, creamed cottage cheese (Breakstone, Light 'n Lively)
• 1 1/2 c. white sugar
• 4 jumbo eggs, slightly beaten
• 1 Tbsp. lemon juice (fresh lemon)
• 1 Tbsp. (real) vanilla
• 3 Tbsp. cornstarch
• 3 Tbsp. Gold Medal flour
• 1 stick butter, melted
• 1 pkg. sour cream (Breakstone, Alexrod)

1. In a large bowl, add the cream cheese, cottage cheese and 1 1/2 cups white sugar; beat well with an electric beater.
2. Add the eggs, lemon juice and vanilla; beat well.
3. Add the cornstarch, flour and melted butter.
4. Mix well.
5. Add the sour cream; beat well.
6. Pour into a 10-inch spring pan (it should be a good quality aluminum pan), generously greased with butter.
7. Bake in a 325u0b0 oven for 1 hour.

butter, white sugar, vanilla, eggs, sour cream, baking soda, walnuts, white sugar, cinnamon, gold medal flour, baking powder, salt, regular cream cheese, curd, white sugar, jumbo eggs, lemon juice, vanilla, cornstarch, gold medal flour, butter, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=832365 (may not work)