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Sour
Cream Coffee Cake
I
don't know whether I like this coffee cake for its taste (it's
great) or the headline that is attached to the clipping, "Wife
neglects to leave favorite recipe behind, so now he's pining for
cake she used to make." We are pining no longer.
| 1
c butter |
1
3/4 c cake flour |
| 2
c sugar |
1
t baking powder |
| 2
eggs |
1/4
t salt |
| 1/2
t vanilla |
1/2
c chopped pecans |
| 1
c sour cream |
2
T brown sugar, packed |
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1
1/2 t cinnamon |
Preheat
oven to 350°F. Butter well a 10" tube pan.
Cream
butter and sugar together and add in eggs, one at a time, beating
well after each addition. Add in vanilla and sour cream. Sift
together cake flour, baking powder and salt in a bowl. In another
bowl, mix nuts, brown sugar and cinnamon. Add the dry ingredients
to the creamed mixture and spoon half into prepared pan. Sprinkle
with half of the nut mixture. Cover with rest of batter and top
with remaining nuts. Bake for 1 hour, or until tests done. Cool
in tube pan before removing to prevent cracking.
Notes:
Clipped and adapted from FoodDay section, from The Oregonian,
early '90s.
Copyright
© 2004-2009 Beach Cuisine®, Inc.
All Rights Reserved.
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