Sour Cream Coffee Cake
Ingredients:
1 cup butter or margarine at room temperature
1 1/4 cups sugar
2 eggs
1 cup sour cream
2 TB vanilla extract
2 cups flour
1 TSP baking powder
1/2 TSP baking soda
1/4 TSP salt
Topping:
1 1/4 cups coursely chopped pecans
1/4 cup sugar
1 TB ground cinnamon
Directions:
1.1. Preheat oven to 350 degrees F. Butter a 9-inch fluted or plain tube pan.
2. In large bowl using an electric mixer, cream butter and sugar until light and
fluffy. Beat in eggs, sour cream, and vanilla.
3. Stir together flour, baking powder, baking soda, and salt. Gradually beat
into butter mixture.
4. Prepare topping: In a small bowl, combine nuts, sugar, and cinnamon. Scatter half the topping evenly over bottom of pan. Spoon
in half the batter. Add remaining topping and spoon on remaining batter.
5. Bake 50 to 60 minutes, or until toothpick inserted in center comes out
clean. Cool 15 minutes before removing from pan.
~*~ From The California Culinary Academy ~*~