Sour cream coffee cake
Sour cream coffee cake
Ingredients/Components
- cinnamon - 1 tsp
- vanilla - 1 tsp
- chopped pecans - 1 c
- flour - 2 c
- almond - 1/4 tsp
- sour cream 1/2 pt - 1 c
- butter oleo - 1 c
- plus 4 tsp - 2 c
How to make sour cream coffee cake:
Preheat oven to 350°. Combine pecans, cinnamon and 4 teaspoons sugar; set aside. Cream butter; gradually add 2 cups sugar, beating until light and fluffy. Beat in eggs, one at a time. Fold in vanilla, almond and sour cream. Sift flour with salt and baking powder. Fold into mixture. Place about 1/3 batter into a well-greased and floured Bundt pan or tube pan. Sprinkle with 3/4 of the pecan mixture. Spoon in remaining batter and sprinkle with remaining pecan mix. Bake about 65 minutes. Cool on rack for 20 minutes before turning out on plate.Recipe categories: Breads, Breakfast, Coffee cakes.
Rating:
Related ingredients:
flour, eggs, beaten, egg, shortening, all-purpose flour, bread flour, sifted self-rising flour, box jiffy cornbread, each, cut in half lengthwise
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