Favorite Sour Cream Coffee Cake

* Exported from MasterCook *

Favorite Sour Cream Coffee Cake

Recipe By : the California Culinary Academy
Serving Size : 10 Preparation Time :1:20
Categories : Desserts Snacks
Cakes & Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- at room temperature
1 1/4 cups sugar
2 eggs
1 cup sour cream
1 1/2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
-----Topping-----
1 1/4 cups pecans or walnuts -- broken
1/4 cup sugar
1 tablespoon ground cinnamon

1. Preheat oven to 350 degrees F. Butter a 9-inch fluted or plain tube pan.

2. In large bowl of electric mixer, cream butter and sugar until light and
fluffy. Beat in eggs, sour cream, and vanilla.

3. Stir together flour, baking powder, baking soda, and salt. Gradually beat
into butter mixture.

4. Prepare topping. Scatter half the topping evenly over bottom of pan. Spoon
in half the batter. Add remaining topping and spoon on remaining batter.

5. Bake 50 to 60 minutes, or until toothpick inserted in center comes out
clean. Cool 15 minutes before removing from pan.

Makes one 9-inch coffee cake, 8 to 12 servings.

Topping: In a small bowl, combine nuts, sugar, and cinnamon.

* Timesaver Tip: Coffee cake may be made ahead and frozen before baking. Wrap
tube pan tightly with heavy-duty aluminum foil, label and date, and freeze at 0
degrees F up to 6 weeks. To bake, do not thaw. Remove foil and bake at 350
degrees F until cake tests done, about 1 hour. Cool 15 minutes before removing
from pan.

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NOTES : A cinnamon and nut mixture serves as both filling and topping for this
quick and easy breakfast or brunch cake.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1089 0 0