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Coffeecake: Cinnamon Sour Cream Coffeecake

Source of Recipe

Kathy Meadows


List of Ingredients

1 Cup Margarine, softened
11/4 Cups Sugar
2 Eggs
1 Cup Sour Cream
2 Cups Flour
1/2 Tsp. Baking Soda
1 1/2 Tsp. Baking Powder
1 Tsp. Vanilla

COMBINE: 1 Cup Chopped Nuts
1 1/4 Tsp. Cinnamon
2 1/2 Tbsp. Sugar

ICING: 1 Tbsp. Margarine
1 Tbsp. Milk
1 Tsp. Vanilla
1 Cup Powdered Sugar




Recipe

Cream margarine and sugar; add eggs and beat until fluffy. Blend in sour cream. Combine flour, soda, and baking powder; add to first mixture. Add vanilla and blend well. Spoon half of batter into a greased and floured 10" tube pan. Sprinkle about 3/4 of nut mixture over batter; then add remaining batter. Place in cold oven on center rack and set temperature at 350 deg. Bake for 40 50 minutes, depending on your oven. Check cake with cake tester for doneness. Remove from oven and let set for 10 minutes; remove from pan. Spread frosting on while cake is hot and sprinkle remaining nut mixture over top. Serves 8 10.

ICING: Heat margarine and milk in saucepan. Leave on heat; add powdered sugar and vanilla. Make a glaze consistency. (Add more milk if necessary). Cake stores well for several days and can be frozen.

YIELD: 10 Servings