Cinnamon Coffee Cake
|Flour||2 1⁄2 Cup (40 tbs), sifted|
|Baking powder||2 1⁄2 Teaspoon|
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Chopped pitted dates||1⁄2 Cup (8 tbs)|
|Finely chopped pecans/Walnuts||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1⁄2 Cup (8 tbs), mixed|
Preheat oven to 350° F.
Sift flour with baking powder and set aside.
Cream butter and sugar until light, then beat in eggs, 1 at a time; mix in vanilla.
Add flour, a few spoonfuls at a time, alternately with sour cream, beginning and ending with flour.
Stir in dates and nuts.
Spoon about half the batter into 2 greased and floured 9"x5"x3" loaf pans and sprinkle with half the brown sugar mixture.
Add remaining batter and sprinkle with remaining sugar mixture.
Bake about 1 hour until loaves pull slightly from sides of pan and are springy to the touch.
Cool upright in pans on a wire rack 10 minutes, then turn out and cool completely.
Slice and serve with butter.