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Sour Cream Coffee Cake

  Yield/Servings: 9 inch cake  
2 cups sifted flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup soft butter
1 cup sugar
1 tsp. vanilla extract
2 eggs
1 cup sour cream

1 cup pecans
1/4 cup melted butter
1/4 cup white sugar
1/3 cup brown sugar
Heat oven to 350 degree. Grease well the 9 inch spring form. Sift flour, baking powder, baking soda and salt together into mixing bowl. Put shortening, sugar, vanilla and eggs into blender and mix until smooth. Then blend as you gradually add half the flour mixture and half the sour cream. Mix until smooth, using rubber spatula if necessary to keep ingredients flowing to blades. Repeat with remaining flour mixture and sour cream.

Put half the cake batter into prepared pan, top with half the topping mixture, spreading as evenly as possible. Repeat with remaining batter and topping. Bake 45-55 minutes or until cake tester comes out clean. Cool 10 minutes before removing from pan.

Topping : Chop pecans, empty into small bowl. Combine ingredients with nuts. Set aside.
Submitted by: Creative Cooking USA

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