SOUR CREAM COFFEE CAKE
Printed from COOKS.COM
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.
Nutty Cinnamon Topping:
Combine ingredients in a small bowl and stir together well
Blessed are those who can give without remembering
And take without forgetting.
~Angelique~
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