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Sour Cream Coffee Cake

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Ingredients
  Butter/Margarine 3⁄4 Cup (12 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Eggs 3
  Dairy sour cream 1 Cup (16 tbs)
  Vanilla 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Baking powder 1 Teaspoon
  Flour 2 Cup (32 tbs)
  Pecans 1⁄2 Cup (8 tbs), chopped
  Light brown sugar 2 Tablespoon
  Instant cocoa mix 1 Teaspoon
  Cinnamon 1⁄2 Teaspoon
Directions

Cream butter and sugar until fluffy (you can use a little less sugar if you prefer your coffee cakes less sweet).
Add eggs and cream again.
Fold in the sour cream and vanilla.
Sift flour, salt and baking powder together and fold into above creamed mixture until thoroughly mixed but do not beat.
Mix nuts, brown sugar, cocoa mix and cinnamon.
Spoon one-half of the batter into greased and floured 9x5x3 inch loaf pan.
Put half of nut mixture over half of batter and then sprinkle remainder on top of cake.
Bake at 350 degrees for 50 to 60 minutes, until cake tests done (knife comes out clean).
Cool in pan 20 minutes before removing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Nut
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
80 Minutes
Ready In: 
100 Minutes
Servings: 
6

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