Sour Cream Coffee Cake
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|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|
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.