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Sour Cream Coffee Cake

ID: 738 Cakes

Yield/Servings: 9 inch cake

Ingredients:

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 Topping:

1 cup pecans
1/4 cup melted butter
1/4 cup white sugar
1/3 cup brown sugar

Instructions:
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

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Sour Cream Coffee Cake
ID: 738 Cakes
	Yield/Servings: 9 inch cake

Ingredients:
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	Topping: 1 cup pecans 1/4 cup melted butter 1/4 cup white sugar 1/3 cup brown sugar

Instructions: 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 © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.