Toasted Filbert Coffee Cake
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Chopped filberts||1 Cup (16 tbs)|
|Chopped candied cherries/Maraschino cherries / 0.25 cup of semi sweet chocolate chips||1⁄4 Cup (4 tbs) (Red And Green Colored)|
In a small bowl, combine the chopped filberts and cherries or chocolate chips. Set aside.
Blend the flour, baking powder, baking soda, and salt; set aside.
Cream the butter and extract.
Add sugar gradually, beating constantly until thoroughly creamed.
Add the eggs, one at a time, beating until light and fluffy after each addition.
Alternately add dry ingredients in thirds and sour cream in halves, mixing only until blended after each addition.
Spoon half of the batter into a greased and floured 9x9x2-inch baking pan; evenly sprinkle half of the filbert topping over batter.
Spoon on remaining batter and top with filbert mixture.
Bake at 325 F about 40 minutes, or until cake tests done.
Set pan on wire rack to cool.
Cut into slices or squares and serve the cake with coffee or tea.