Sour Cream Coffee
1 cup butter or margarine at room temperature
1 1/4 cups sugar
2 eggs or equivalent
1 cup sour cream
1 1/2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Topping
1 1/4 cups pecans or walnuts broken
1/4 cup sugar
1 tablespoon ground cinnamon
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Preheat oven to 350° F. Butter a 9-inch fluted or
plain tube pan.
In large bowl of electric mixer, cream butter and sugar until light and fluffy. Beat in
eggs, sour cream, and vanilla.
Stir together flour, baking powder, baking soda, and salt. Gradually beat into butter
mixture.
Prepare topping. Scatter half the topping evenly over bottom of pan. Spoon in half the
batter. Add remaining topping and spoon on remaining batter.
Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 15
minutes before removing from pan.
Makes one 9-inch coffee cake, 8 to 12 servings.
Topping
In a small bowl, combine nuts, sugar, and cinnamon.
Time saver Tip Coffee cake may be made ahead and
frozen before baking. Wrap tube pan tightly with heavy-duty aluminum foil, label and date,
and freeze at 0° F. up to 6 weeks. To bake, do not thaw. Remove foil and bake at 350° F.
until cake tests done, about 1 hour. Cool 15 minutes before removing from pan.
Serves 10
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