1 package active dry yeast
1/4 cup warm water
3/4 cup dairy sour cream
1 egg, slightly beaten
2 tablespoons butter, melted
3 cups sifted all-purpose flour
6 tablespoons sugar
1 teaspoon salt
1/8 teaspoon baking soda
Butter, melted

Dissolve yeast in water. Blend in sour cream, egg and butter. Sift together dry ingredients; gradually stir into yeast mixture. On floured board knead until smooth (about 5 minutes). Place in buttered bowl; brush with melted butter. Set in warm place until doubled.

Form roll about 25-inches long; place in buttered ring mold. Set in warm place to double. Bake 30 minutes in a preheated 350°F oven. Turn out on rack.

Topping:

3/4 cup dairy sour cream
3/4 cup firmly packed light brown sugar
1/2 teaspoon vanilla
1/4 cup chopped walnuts

In 1-quart saucepan combine sour cream and sugar; cook over medium heat, stirring occasionally, to 225°F. or until mixture makes a soft ball in cold water. Add vanilla. Cool to lukewarm; beat until it starts to thicken. Drizzle over coffeecake; sprinkle with walnuts.

Submitted by: CM