SOUR CREAM COFFEE CAKE 1/4 tsp. salt 1/8 tsp. baking soda 1/4 c. butter (1/2 stick), room temp. 1/2 c. sugar 1/2 tsp. vanilla extract 1 egg 1/4 c. dairy sour cream 1 1/2 cups flour Nutty Cinnamon Topping (see below) confectioner's sugar NUTTY CINNAMON TOPPING: 2 tsp. sugar 1/2 tsp. cinnamon 2-3 tbsp. coarsely chopped pecans or walnuts Preheat oven to 350 degrees. Line a 7"x3" loaf pan with wax paper. Sift flour with salt and baking soda; set aside. With an electric mixer, beat butter in a medium bowl. Add sugar. Beat until light and fluffy. Add vanilla and egg. Beat until mixture has an airy texture. Stir in half of the flour mixture until moistened. Beat until smooth. Add half of the sour cream. Beat until smooth. Add remaining sour cream. Beat until smooth. Stir in remaining flour mixture. (Note: the amount of flour you should add in any baking recipe varies according to the humidity, storage conditions, and the quality and age of the flour you're using. Only use enough flour to make a soft batter for this recipe.) Beat about 30 seconds until smooth. Do not overbeat. Prepare Nutty Cinnamon Topping. Spread half of batter evenly over bottom of prepared pan. Sprinkle with half of topping. Cover with remaining batter. Sprinkle remaining topping evenly over surface. Bake 30 to 35 minutes until cake pulls away from edges of pan and springs back when lightly touched in center. Cool in pan 15 minutes. Remove from pan by lifting ends of wax paper liner. Sift powdered sugar generously over top before serving. Makes 3 to 4 servings. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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