Shannon you forgot to tell us how long to bake the coffee cake if we want
the cake as apposed to the cupcakes. Watching for your reply.
----- Original Message -----
From: "Shannon via Cookinginthedark" <[email protected]>
To: "Cooking In The Dark" <[email protected]>
Sent: Saturday, July 18, 2015 3:17 PM
Subject: [CnD] My Best Sour Cream Cake
I got the following cake recipe from a Canadian cooking show.
I have made this recipe twice once as cupcakes and the other a cake. It is
my favorite white cake recipe now. It is very light and fluffy. I think
the key is in stirring in the dry ingredients. The recipe calls for butter
but I made it with becel margarine. I will try it sometime with butter
just to compare, although I don think it could get much better.
Shannon
My Best Sour Cream Cake
Half cup butter
1 cup sugar
two eggs
half teaspoon vanilla
2 teaspoons baking powder
Half teaspoon baking soda
Quarter teaspoon salt
One and a half cups of flour
1 cup sour cream
Beat with mixer: butter, sugar and vanilla.
Add eggs and beat
Combine dry ingredients
Mix dry to wet alternately with sour cream using a spoon.
Bake at 350.
Cupcakes take about 15 minutes.
Sent from Shannon's iPhone.
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