SOUR CREAM COFFEE CAKE
Healthy recipes offer you Sour Cream Coffee Cake, we hope you like it
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Servings: 9
Ingredients
- 3 1/2 CALL PURPOSE FLOUR
- 1 TSP BAKING POWDER; MIX WITH FLOUR
- 1 TSP SALT, MIX WITH FLOUR.
- THREE MIXTURES: FIRST THE DRY, IN A MEDIUM BOWL.
- THEN I USE A STAND MIXER, STARTING WITH THE BUTTER,SUGAR,EGGS AND VANILLA
- 2 STICK SOFTENED BUTTER; OR MARGARINE IF YOU PREFER IT. BUTTER MAKES IT BETTER!
- 2 C GRANULATED SUGAR, CREAM IT INTO THE BUTTER
- 4 EGGS, ADDED ONE AT A TIME
- 1 TSP REAL VANILLA
- IN A SEPARATE BOWL MIX SOUR CREAM WITH BAKING SODA
- 2 C SOUR CREAM; I USE FAT-FREE, REGULAR IS FINE!
- 2 TSP BAKING SODA, COMBINE WITH SOUR CREAM
- ALTERNATELY ADD THE DRY INGREDIENTS,AND THE SOUR CREAM
- MIXTURE TO THE BUTTER MIXTURE
- PUT ABOUT TWO THIRDS OF THE BATTER IN THE TUBE PAN, AND SMOOTH IT; THEN ADD HALF OF THE NUTS/SUGAR MIXTURE; AND THEN TOP WITH THE REMAINING BATTER. ADD THE REST OF THE NUTS/SUGAR ON TOP.
- 1/2 C CHOPPED WALNUTS
- 1/2 C SUGAR
- 2 TSP CINNAMON
Instructions
- PREPARE A TUBE PAN BY BUTTERING IT AND DUSTING IT WITH FLOUR.
- PREHEAT THE OVEN TO 350 DEGREES
- BAKE ON THE CENTER SHELF OF OVEN FOR ONE HOUR, CHECK IT WITH A TOOTH PICK, IF IT COMES OUT CLEAN IT’S DONE; IF IT NEEDS A LITTLE MORE TIME TRY 5 MINS. COOL ON A RACK IN THE PAN FOR FIFTEEN MINUTES.
- IT’S COATED WITH SUGAR SO IT’S TRICKY TO TAKE OUT OF THE PAN WITHOUT MESSING UP THE COUNTERTOP, SO USE A COOKY SHEET OR LARGE PLATE TO TURN IT OUT. THEN COOL SLIGHTLY AND TURN IT OVER AGAIN ONTO THE LARGE PLATE FOR STORING OR SERVING.